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Stuffed French Toast with Cream Cheese and Strawberries Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.6 from 126 reviews
  • Author: Nora
  • 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

Delicious stuffed French toast featuring a creamy lemon-vanilla cream cheese filling and macerated strawberries sandwiched between thick slices of brioche, then dipped in a cinnamon egg mixture and pan-fried to golden perfection. Perfect for a special breakfast or brunch with customizable toppings like powdered sugar, syrup, and fresh berries.

Ingredients

Scale

Cream Cheese Filling

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

French Toast

  • 10-12 slices stale brioche, sliced 3/4-inch thick (can substitute challah, Texas Toast, or other thick, sturdy bread)
  • 4 eggs
  • 1 cup half and half (may substitute 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. Macreate Strawberries: Add the thinly sliced strawberries to a bowl and sprinkle with 3 tablespoons of granulated sugar. Stir gently and let them stand for about 10 minutes to soften and release their juices, enhancing their flavor and juiciness.
  2. Prepare Cream Cheese Filling: In a large mixing bowl, add the softened cream cheese, sour cream, lemon juice, powdered sugar, and vanilla extract. Using a handheld mixer, beat the ingredients together until completely smooth and creamy. Set this mixture aside.
  3. Mix French Toast Batter: In a shallow dish, whisk together the eggs, half and half, ground cinnamon, and vanilla extract until thoroughly combined. This batter will be used to soak the bread slices before cooking.
  4. Assemble Sandwiches: Take one slice of bread and spread a thick layer of the cream cheese filling on one side, leaving a ¼-inch border around the edges. Layer the macerated strawberries evenly over the cream cheese. Spread another layer of cream cheese on a fresh slice of bread and place it cream cheese side down on top of the strawberries to form a sandwich. Repeat to make 5-6 sandwiches total.
  5. Cook Stuffed French Toast: Heat 2 tablespoons 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, ensuring the bread is fully saturated but not soggy, letting any excess drip off. Place sandwiches in the hot skillet and cook for 2-3 minutes per side, or until each side is golden brown and crispy. Cook in batches as needed, adding butter for subsequent batches if necessary.
  6. Serve: Serve the stuffed French toast immediately topped with powdered sugar, fresh berries, syrup, whipped cream, or any preferred toppings for added indulgence.

Notes

  • To dry out bread: Use 2-day-old, unwrapped stale bread or dry fresh bread by placing it on a wire rack inside a rimmed baking sheet and baking at 300°F for about 15 minutes, flipping halfway, until dry to the touch.
  • Soak Time: Softer or less stale bread soaks quickly (just a few seconds), while denser or staler bread can soak up to 1 minute. Use half and half for a thicker batter soak versus whole milk which soaks faster.
  • Recipe Variations: You can stuff French toast with any filling of choice, such as Nutella, peanut butter, or fresh fruit combinations.
  • Keep Warm: Transfer cooked French toast to a baking sheet and keep warm in a 250°F oven for up to 20 minutes if making a large batch.
  • Storage and Reheating: Store leftovers in an airtight container in the refrigerator for up to 3 days.
  • Microwave Reheat: Warm individual slices for 30 seconds, then additional 20-second intervals as needed (texture will soften).
  • Oven Reheat: Bake at 325°F for 10-15 minutes, flipping halfway, for best texture.
  • Air Fryer Reheat: Preheat to 350°F and cook for 2-3 minutes until heated through.
  • Freezing: Freeze unbattered or cooked sandwiches wrapped tightly in plastic wrap and sealed in freezer bags. Thaw before cooking or reheat directly if cooked.
  • Prep Ahead: Assemble sandwiches and refrigerate wrapped in plastic wrap alongside the egg mixture in a sealed container. Bring to room temperature before cooking.

Nutrition

  • Serving Size: 1 stuffed French toast sandwich
  • Calories: 480
  • Sugar: 25g
  • Sodium: 370mg
  • Fat: 28g
  • Saturated Fat: 16g
  • Unsaturated Fat: 10g
  • Trans Fat: 0g
  • Carbohydrates: 44g
  • Fiber: 2g
  • Protein: 10g
  • Cholesterol: 150mg

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