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Strawberry Cream Cheese Stuffed French Toast

Two halves of golden-brown Strawberry Cream Cheese Stuffed French Toast stacked on a white plate.
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Make decadent, restaurant-style stuffed French toast featuring a sweet cream cheese filling and fresh strawberries.

Ingredients

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  • 8 slices thick-cut bread (brioche or challah recommended)
  • 8 oz cream cheese, softened
  • 1/4 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon lemon zest
  • 1 cup fresh strawberries, thinly sliced
  • 2 large eggs
  • 1/2 cup milk
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon nutmeg
  • 2 tablespoons butter, for cooking

Instructions

  1. Prepare the filling: In a medium bowl, beat the softened cream cheese, granulated sugar, vanilla extract, and lemon zest until smooth. Gently fold in the sliced strawberries.
  2. Assemble the toast: Take one slice of bread and spread half of the cream cheese mixture evenly over one side. Top with a second slice of bread to form a sandwich. Repeat with the remaining bread and filling.
  3. Cut the sandwiches in half diagonally.
  4. Prepare the batter: In a shallow dish, whisk together the eggs, milk, cinnamon, and nutmeg until combined.
  5. Dip each stuffed sandwich into the egg mixture, coating both sides completely. Let the bread soak for about 30 seconds per side to absorb the liquid without becoming soggy.
  6. Cook the toast: Melt butter in a large skillet or griddle over medium heat. Place the stuffed French toast slices in the skillet, ensuring not to overcrowd the pan.
  7. Cook for 3 to 4 minutes per side, until golden brown and cooked through. Adjust heat as necessary to prevent burning.
  8. Serve immediately with desired toppings.

Notes

  • For a make-ahead option, assemble the sandwiches and refrigerate them, covered, for up to 4 hours before dipping and cooking.
  • Use thick-cut bread to prevent the filling from squeezing out during cooking.
  • If you prefer a crispier exterior, finish the cooked toast in a 350°F oven for 5 minutes after pan-frying.

Nutrition

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