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Cream Cheese and Strawberry Stuffed French Toast

Two halves of golden brown stuffed french toast stacked, revealing a creamy filling mixed with sliced strawberries.
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Make this decadent cream cheese and strawberry stuffed French toast for an indulgent weekend breakfast or special occasion brunch. This recipe uses thick brioche bread filled with a sweet, creamy center and fresh berries, then pan-fried until golden.

Ingredients

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  • 8 slices thick-cut brioche bread
  • 8 ounces cream cheese, softened
  • 1/4 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon lemon zest
  • 1 cup fresh strawberries, thinly sliced
  • 2 large eggs
  • 1/2 cup milk
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 2 tablespoons butter, for cooking
  • Powdered sugar, for dusting
  • Maple syrup, for serving

Instructions

  1. In a medium bowl, beat the softened cream cheese, granulated sugar, vanilla extract, and lemon zest until the mixture is smooth and creamy. This is your creamy filling.
  2. Gently fold the sliced fresh strawberries into the cream cheese mixture.
  3. Take one slice of brioche bread and spread half of the cream cheese and strawberry filling evenly over one side.
  4. Place a second slice of bread on top of the filling to create a sandwich. Repeat with the remaining bread and filling to make four stuffed sandwiches.
  5. In a shallow dish, whisk together the eggs, milk, cinnamon, and nutmeg to create the egg batter.
  6. Dip each stuffed sandwich into the egg batter, turning to coat both sides completely. Work quickly so the bread does not become too soggy.
  7. Melt 1 tablespoon of butter in a large skillet or griddle over medium heat.
  8. Carefully place two sandwiches in the hot skillet. Cook for 3 to 4 minutes per side, until the outside is golden brown and the filling is warm. Add more butter as needed between batches.
  9. Remove the cooked french toast from the skillet and keep warm while you cook the remaining sandwiches.
  10. Serve immediately, dusted generously with powdered sugar and a side of maple syrup.

Notes

  • For the best texture, use thick-cut brioche or challah bread. Thin bread may tear when stuffed.
  • You can prepare the cream cheese filling up to one day ahead and store it covered in the refrigerator.
  • If you want to make this a baked casserole for a crowd, assemble the dish and refrigerate it overnight. Bake at 375 degrees Fahrenheit for 30 minutes the next morning.

Nutrition

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