Cream Cheese Stuffed French Toast (Print Version)

Cream cheese-stuffed French toast with warm strawberry drizzle, golden crust and a creamy center—ideal for an indulgent brunch.

# What You Need:

→ Cream Cheese Filling

01 - 7 oz cream cheese, softened to room temperature
02 - 2 tablespoons powdered sugar
03 - 1 teaspoon pure vanilla extract

→ French Toast

04 - 8 thick slices brioche or challah bread, preferably day-old
05 - 4 large eggs
06 - ¾ cup whole milk
07 - 2 tablespoons granulated sugar
08 - 1 teaspoon ground cinnamon
09 - 1 teaspoon pure vanilla extract
10 - Pinch of kosher salt
11 - Unsalted butter, for pan-frying

→ Strawberry Drizzle

12 - 1½ cups fresh strawberries, hulled and chopped
13 - 2 tablespoons granulated sugar
14 - 1 tablespoon fresh lemon juice

→ Optional Garnishes

15 - Powdered sugar, for dusting
16 - Fresh strawberries, sliced

# How to Prepare:

01 - Combine the chopped strawberries, granulated sugar, and lemon juice in a small saucepan. Cook over medium heat, stirring occasionally, for 5 to 7 minutes until the strawberries break down and the mixture thickens slightly. Remove from heat and set aside to cool.
02 - In a medium mixing bowl, beat together the softened cream cheese, powdered sugar, and vanilla extract until smooth and creamy with no lumps remaining.
03 - Spread the cream cheese filling evenly across 4 slices of brioche bread. Top each with a second slice to form a sandwich, pressing gently to adhere.
04 - In a shallow dish, whisk together the eggs, milk, granulated sugar, cinnamon, vanilla extract, and salt until fully combined and smooth.
05 - Carefully dip each stuffed sandwich into the egg mixture, coating both sides evenly. Avoid soaking too long to prevent the bread from becoming soggy.
06 - Heat a large skillet or griddle over medium heat and add a generous pat of butter. Cook each sandwich for 3 to 4 minutes per side until golden brown and cooked through.
07 - Cut each French toast diagonally and arrange on plates. Drizzle generously with the strawberry sauce and garnish with powdered sugar and fresh sliced strawberries if desired.

# Expert Advice:

01 -
  • The cream cheese filling turns ordinary French toast into something that feels like dessert for breakfast, which is the highest compliment I can give a meal.
  • The strawberry drizzle comes together in minutes with just three ingredients and tastes far more impressive than the effort suggests.
02 -
  • If the bread is too fresh and soft, the sandwiches will fall apart during dipping, so toasting the slices lightly or using day old bread saves you from a soggy mess.
  • Cooking on too high a heat burns the outside before the egg custard cooks through, so medium heat and patience are your best friends here.
03 -
  • Let the cream cheese sit out for at least thirty minutes before mixing, because cold cream cheese will leave you with lumpy filling no matter how hard you beat it.
  • A thin layer of filling spreads more evenly than a thick dollop, so use the back of a spoon to smooth it edge to edge for the perfect bite every time.

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