Strawberry Cream Cheese Stuffed French Toast
Creamy, crispy, and bursting with fresh strawberry flavor, this stuffed French toast is the ultimate breakfast upgrade. It’s quick to assemble, endlessly customizable, and packed with indulgent flavor and satisfying texture.
Equipment
- (1) Medium Mixing Bowl – for combining cream cheese and honey
- (1) Spatula – for folding in strawberries and spreading filling
- (1) Large Mixing Bowl – for making the custard mixture
- (1) Whisk – for blending eggs, milk, and spices
- (1) Griddle or Skillet – for frying French toast sandwiches
- (1) Measuring Cups and Spoons – for accurate ingredient prep
- (1) Knife and Cutting Board – for dicing strawberries
Ingredients
Strawberry Cream Cheese Filling:
- 8 oz cream cheese softened to room temperature
- 2 tbsp honey
- ½ cup fresh strawberries finely chopped (plus extra for topping)
Custard Soak:
- 4 large eggs
- 1 cup whole milk
- 1 tsp pure vanilla extract
- ½ tsp ground cinnamon
- ¼ tsp salt
Bread & Cooking:
- 12 slices of sourdough brioche or challah/French bread
- 3 tbsp unsalted butter for frying
Optional Toppings:
- Powdered sugar
- Whipped cream
- Sliced fresh strawberries
- Maple syrup
- Chocolate chips
Instructions
- Prepare the Creamy Strawberry Filling: In a medium-sized mixing bowl, blend the softened cream cheese with honey until smooth and silky. Gently fold in the chopped strawberries, ensuring they’re evenly distributed through the mixture. Set aside while you prep the rest.
- Assemble the Stuffed Sandwiches: Lay out six slices of bread and generously spread the cream cheese filling across each slice. Top with the remaining six slices to form six stuffed sandwiches. Optionally, for thick-sliced bread, cut a pocket into each slice and spoon the filling inside for a more contained center.
- Make the Custard Dip: In a large bowl, whisk together the eggs, milk, vanilla extract, cinnamon, and salt until fully combined and smooth. This will be the rich custard that gives the French toast its golden crust.
- Dip and Soak the Sandwiches: Preheat a skillet or griddle over medium heat and melt 1 tablespoon of butter. Dip each stuffed sandwich into the custard mixture, letting it soak for about 5 seconds per side—just enough to absorb without becoming soggy.
- Cook to Golden Perfection: Place each custard-soaked sandwich onto the hot skillet. Cook for 2–3 minutes per side or until both sides are crisp and golden brown. Add more butter as needed between batches to prevent sticking and promote even browning.
- Serve and Top as Desired: Transfer the warm French toast to serving plates. Finish with your favorite toppings—powdered sugar, whipped cream, maple syrup, sliced strawberries, or even a few chocolate chips for extra indulgence.
Notes
- Bread Tip: Use day-old or slightly stale bread for the best texture—it holds up better to the custard and crisps nicely when fried.
- Flavor Twist: Add ½ tsp lemon zest and a splash of lemon juice to the cream cheese mixture for a refreshing citrus layer.
- Berry Variations: Swap strawberries for raspberries, blueberries, or blackberries for a seasonal spin or berry medley.
- Avoiding Soggy Toast: Don’t over-soak the bread slices in the custard mixture—5 seconds per side is just enough to get that creamy center without sogginess.
- Make Ahead Tip: You can prep the filling a day in advance and refrigerate. Just give it a stir before assembling your sandwiches.
