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Stuffed French Toast with Cream Cheese and Strawberries Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.8 from 104 reviews
  • Author: Julia
  • Prep Time: 20 minutes
  • Cook Time: 15 minutes
  • Total Time: 35 minutes
  • Yield: 5-6 stuffed French toast sandwiches
  • Category: Breakfast
  • Method: Frying
  • Cuisine: American

Description

Deliciously rich and creamy Stuffed French Toast featuring a luscious cream cheese filling layered with macerated strawberries, all sandwiched between thick slices of brioche and pan-fried to a perfect golden crisp. This breakfast treat is perfect for a special morning or brunch, served with your favorite toppings like powdered sugar, fresh berries, or syrup.

Ingredients

Scale

Cream Cheese Filling

  • 8 ounces (1 pkg) cream cheese, softened
  • 1/4 cup sour cream
  • 1 tablespoon lemon juice
  • 3/4 cup powdered sugar, plus more for topping
  • 2 teaspoons vanilla extract

Strawberries

  • 8 ounces (1 heaping cup) strawberries, thinly sliced
  • 3 tablespoons granulated sugar

French Toast

  • 10-12 slices stale brioche sliced 3/4-inch thick (may also use challah, Texas Toast or thick cut sturdy bread)
  • 4 eggs
  • 1 cup half and half (may sub whole milk)
  • 1 teaspoon ground cinnamon
  • 1 teaspoon vanilla extract
  • 1 tablespoon vegetable oil, divided
  • 6 tablespoons butter, divided

Toppings (optional)

  • Powdered sugar
  • Fresh berries
  • Syrup
  • Whipped cream

Instructions

  1. Prepare Strawberries: Add the thinly sliced strawberries to a bowl and sprinkle with 3 tablespoons of granulated sugar. Stir gently and let them sit for about 10 minutes to macerate, which softens the fruit and releases their natural juices to enhance flavor.
  2. Make Cream Cheese Filling: In a large mixing bowl, combine softened cream cheese, sour cream, lemon juice, powdered sugar, and vanilla extract. Use a hand-held mixer to beat the mixture until it is completely smooth and creamy. Set this aside for assembling the French toast.
  3. Prepare Egg Mixture: In a shallow dish, whisk together the eggs, half and half, ground cinnamon, and vanilla extract until the mixture is smooth and fully combined. Keep this near the stove for easy access during cooking.
  4. Assemble French Toast Sandwiches: Take one slice of bread and spread a thick layer of the cream cheese filling over one side, leaving a 1/4-inch border around the edges. Evenly layer the macerated strawberries on top of the cream cheese. Spread another thick layer of cream cheese on a second slice of bread and place it cream cheese side down over the strawberries to form a sandwich. Repeat this process to make 5-6 sandwiches total.
  5. Cook the French Toast: Heat 2 tablespoons of butter and 1 teaspoon vegetable oil in a large nonstick or well-seasoned cast iron skillet over medium heat. Dip each sandwich into the egg mixture, making sure to coat evenly but not soak to sogginess—just until saturated. Allow excess egg to drip off. Place the sandwich in the skillet and cook for 2-3 minutes on each side, until both sides are golden brown and crispy. Add butter as needed for remaining sandwiches.
  6. Serve: Serve the stuffed French toast immediately, topped with powdered sugar, fresh berries, syrup, whipped cream, or any desired toppings.

Notes

  • To dry out bread: Use 2-day old unwrapped stale bread or dry fresh bread by placing on a wire rack inside a rimmed baking sheet and baking for 15 minutes at 300°F, flipping halfway, until dry.
  • Soak time varies depending on bread density and dairy fat content—soak until bread is saturated but not soggy (few seconds for softer bread, up to 1 minute for denser bread).
  • Variations: Stuff French toast with other fillings like Nutella, peanut butter, or fresh fruit.
  • Keep warm: Store cooked French toast in a 250°F oven for up to 20 minutes before serving.
  • Storage: Refrigerate leftovers in an airtight container for up to 3 days.
  • Reheat in microwave (30-second intervals), oven (325°F for 10-15 minutes), or air fryer (350°F for 2-3 minutes) to restore warmth; oven or air fryer methods retain crispiness best.
  • Freezing instructions: Freeze sandwiches before dipping or after cooking. Wrap individually in plastic wrap then freeze in a freezer bag. Thaw 30 minutes before cooking or reheat directly if cooked.
  • Prep ahead: Assemble sandwiches and store wrapped in refrigerator, whisk egg mixture separately. Bring to room temperature before cooking.

Nutrition

  • Serving Size: 1 stuffed French toast sandwich
  • Calories: 410
  • Sugar: 20g
  • Sodium: 280mg
  • Fat: 24g
  • Saturated Fat: 14g
  • Unsaturated Fat: 8g
  • Trans Fat: 0.3g
  • Carbohydrates: 38g
  • Fiber: 2g
  • Protein: 10g
  • Cholesterol: 140mg

Find it online: https://lazydayrecipes.com/stuffed-french-toast-with-cream-cheese-and-strawberries-recipe/