Decadent Strawberry Cheesecake Stuffed French Toast
A creamy cheesecake filling with fresh strawberries stuffed inside thick slices of brioche or challah, soaked in a custard mixture, and cooked to golden perfection. Perfect for an indulgent brunch or special occasion.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 8 servings 1x
- Category: Breakfast, Brunch
- Cuisine: American
Ingredients
Scale
- 8 thick slices brioche or challah bread (about 1 inch thick)
- 8 ounces (225 grams) cream cheese, softened
- 1 cup (150 grams) fresh strawberries, hulled and sliced
- 4 large eggs, room temperature
- 1 cup (240 ml) whole milk
- 1 teaspoon vanilla extract
- 1/2 teaspoon cinnamon (optional)
- 2 tablespoons granulated sugar
- 2 tablespoons unsalted butter, melted or softened
- Powdered sugar, for dusting (optional)
- Maple syrup or honey, for drizzling
Instructions
- Prepare the Filling: In a medium bowl, beat the softened cream cheese with sugar and vanilla extract until smooth and creamy. Gently fold in the sliced strawberries without breaking them up too much. Set aside.
- Make the Custard: In a separate bowl, whisk together eggs, whole milk, cinnamon, vanilla extract, and granulated sugar until fully combined and slightly frothy.
- Prepare the Bread: Cut a pocket or slit in the center of each bread slice without cutting all the way through. Stuff each pocket generously with the cream cheese and strawberry filling.
- Soak the Bread: Submerge each stuffed slice into the custard mixture, soaking for about 20-30 seconds per side. The bread should absorb the custard but not fall apart.
- Cook the French Toast: Heat butter in a large nonstick skillet or griddle over medium heat. Place soaked slices gently into the pan and cook for 3-4 minutes per side until golden brown and slightly crisp.
- Serve: Transfer to a plate or cooling rack. Dust with powdered sugar and drizzle with maple syrup or honey. Serve immediately.
Notes
Use day-old brioche or challah for better soaking without sogginess. Avoid over-soaking the bread to maintain structure. Cook on low to medium heat to prevent burning and ensure a melty center. Secure filling by pressing edges or using toothpicks if needed. Variations include swapping strawberries for other berries or peaches, and baking instead of stovetop cooking.
Nutrition
- Serving Size: 1 stuffed slice
- Calories: 350
- Fat: 15
- Carbohydrates: 30
- Protein: 10
Keywords: strawberry cheesecake, stuffed french toast, brunch recipe, easy breakfast, creamy filling, brioche french toast