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Creamy Strawberry Cream Cheese Stuffed French Toast

creamy strawberry cream cheese stuffed french toast - featured image
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A quick and easy breakfast recipe featuring thick slices of brioche or challah stuffed with a smooth cream cheese and fresh strawberry filling, soaked in a cinnamon-vanilla custard, and cooked to golden perfection.

Ingredients

Scale
  • 8 slices thick brioche or challah bread (1 inch thick)
  • 8 oz cream cheese, softened
  • 1/4 cup powdered sugar
  • 1 tsp pure vanilla extract
  • 1 cup fresh strawberries, diced
  • 1–2 tbsp granulated sugar
  • 1 tsp lemon juice (optional)
  • 4 large eggs, room temperature
  • 1 cup whole milk
  • 1 tsp ground cinnamon
  • 1 tsp pure vanilla extract
  • Pinch of salt
  • 2 tbsp unsalted butter (for cooking)
  • Maple syrup or honey (optional, for serving)
  • Fresh whole strawberries (optional, for serving)
  • Powdered sugar (optional, for dusting)

Instructions

  1. Prepare the cream cheese filling by combining softened cream cheese, powdered sugar, and vanilla extract in a bowl. Mix until smooth and creamy.
  2. Make the strawberry filling by tossing diced strawberries with granulated sugar and optional lemon juice. Let sit for 10 minutes to macerate.
  3. Slice and hollow each bread slice by cutting a horizontal slit to create a pocket without cutting all the way through.
  4. Stuff each bread pocket with about 2 tablespoons of cream cheese filling and 1 tablespoon of strawberry mixture. Press gently to close.
  5. In a shallow dish, whisk together eggs, milk, cinnamon, vanilla extract, and salt until combined and frothy.
  6. Dip each stuffed bread slice into the custard, soaking for 20-30 seconds per side without letting it fall apart.
  7. Heat butter in a non-stick skillet over medium heat. Cook soaked slices for 3-4 minutes per side until golden brown and crisp.
  8. Serve immediately, dusted with powdered sugar and topped with fresh strawberries and maple syrup or honey if desired.

Notes

Use thick-cut brioche or challah for best results to prevent sogginess. Soak bread just enough to absorb custard but not fall apart. Cook on medium heat with butter for a golden crust. Assemble stuffed bread just before cooking to maintain texture. Leftovers can be stored in the fridge for up to 2 days and reheated in an oven at 300°F for 8-10 minutes.

Nutrition

Keywords: French toast, stuffed French toast, strawberry cream cheese, breakfast, brunch, easy recipe, creamy filling, brioche French toast

Find it online: https://chrisfeasts.com/creamy-strawberry-cream-cheese-stuffed-french-toast-recipe-easy-and-delicious-breakfast-idea/