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Creamy Strawberry Cheesecake Stuffed French Toast

creamy strawberry cheesecake stuffed french toast - featured image
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A decadent and easy breakfast recipe featuring thick-cut brioche stuffed with creamy cheesecake filling and fresh strawberries, cooked to golden perfection.

Ingredients

Scale
  • 8 slices thick-cut brioche or challah bread (day-old works best)
  • 4 large eggs, room temperature
  • 1 cup (240 ml) whole milk or cream (use dairy-free milk if needed)
  • 2 tbsp granulated sugar
  • 1 tsp pure vanilla extract
  • 1/2 tsp ground cinnamon
  • Pinch of salt
  • Butter or oil, for frying
  • 8 oz (225 g) cream cheese, softened (full-fat for best texture)
  • 1/4 cup (50 g) powdered sugar, sifted
  • 1/2 tsp lemon zest
  • 1/2 tsp vanilla extract
  • 2 tbsp heavy cream or sour cream
  • 1 1/2 cups (225 g) fresh strawberries, hulled and sliced
  • 2 tbsp granulated sugar
  • 1 tsp lemon juice
  • Optional toppings: powdered sugar for dusting, maple syrup or honey, fresh mint leaves

Instructions

  1. Prepare the strawberry filling by tossing sliced strawberries with sugar and lemon juice in a medium bowl. Let macerate at room temperature, stirring occasionally.
  2. Make the creamy cheesecake filling by beating softened cream cheese until smooth. Add powdered sugar, lemon zest, vanilla extract, and heavy cream. Mix until silky and spreadable. Set aside.
  3. Mix the French toast batter by whisking eggs, milk, sugar, vanilla, cinnamon, and salt in a large bowl until well combined.
  4. Assemble the stuffed French toast by spreading about 2 tablespoons of cheesecake filling on one slice of bread. Top with 2 tablespoons of the strawberry mixture including some juice. Cover with another slice of bread and press gently to seal.
  5. Soak each sandwich in the egg mixture for about 20 seconds per side, allowing the bread to soak but not become soggy.
  6. Heat butter or oil in a skillet over medium heat. Fry the sandwiches for 3-4 minutes per side until golden brown and cooked through, flipping carefully.
  7. Serve warm, dusted with powdered sugar, drizzled with maple syrup if desired, and garnished with fresh mint leaves.

Notes

Use day-old brioche or challah for best texture. Do not over-soak the bread to avoid sogginess. Cook on medium heat to ensure even cooking and a golden crust. Softened cream cheese blends best. Assemble sandwiches ahead and refrigerate for convenience. Reheat leftovers gently in a toaster oven or skillet to preserve crispness.

Nutrition

Keywords: French toast, stuffed French toast, strawberry cheesecake, breakfast, brunch, creamy, easy recipe, stuffed toast

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