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Strawberry Cream Cheese Stuffed French Toast

Two halves of golden Strawberry Cream Cheese Stuffed French Toast dusted with powdered sugar.
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Make decadent, sweet stuffed French toast with a creamy strawberry and cream cheese center, perfect for a special brunch.

Ingredients

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  • 8 slices thick bread (Texas toast or brioche recommended)
  • 8 oz cream cheese, softened
  • 1/2 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 1/2 cup fresh strawberries, finely diced
  • 2 large eggs
  • 1/2 cup milk
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 2 tablespoons butter, for griddling
  • Powdered sugar, for dusting
  • Maple syrup, for serving
  • Fresh strawberries, sliced, for topping

Instructions

  1. Prepare the filling: In a medium bowl, beat the softened cream cheese until smooth. Mix in the powdered sugar and vanilla extract until fully combined. Gently fold in the finely diced strawberries.
  2. Assemble the toast: Spread a generous amount of the strawberry cream cheese mixture evenly over one side of four bread slices. Top each with a second slice of bread to form a sandwich. Gently press the edges to seal.
  3. Prepare the egg batter: In a shallow dish, whisk together the eggs, milk, cinnamon, and nutmeg until blended.
  4. Dip the sandwiches: Quickly dip each assembled sandwich into the egg batter, turning to coat both sides. Do not soak the bread, as it will become soggy.
  5. Cook the toast: Melt butter on a large griddle or non-stick skillet over medium heat. Place the stuffed sandwiches on the hot griddle. Cook for 3 to 4 minutes per side, until golden brown and the center is warm. Adjust heat if the outside browns too quickly before the inside heats through.
  6. Serve immediately: Dust the cooked French toast with powdered sugar and top with sliced fresh strawberries and maple syrup.

Notes

  • For overnight prep: Assemble the sandwiches completely, cover tightly, and refrigerate for up to 12 hours. When ready to cook, let them sit at room temperature for 15 minutes before dipping and cooking.
  • For a baked version: Assemble the sandwiches, place them in a greased 9×13 inch baking dish, and pour the egg mixture over the top. Cover and refrigerate for at least 2 hours or overnight. Bake at 375 degrees Fahrenheit for 25 to 30 minutes, flipping halfway through, until golden brown.
  • Substitute raspberries or blueberries for strawberries in the filling for a different flavor.
  • Use thick-cut bread like brioche or challah for the best texture; thin sandwich bread may tear or become too soft.

Nutrition

Find it online: https://spoonswirl.com/strawberry-cream-cheese-stuffed-french-toast/