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Creamy Stuffed French Toast Recipe with Strawberry Cream Cheese Filling

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This decadent stuffed French toast features thick slices of brioche or challah filled with a sweet strawberry cream cheese mixture, then dipped in a vanilla-cinnamon custard and pan-fried until golden and crisp. It’s a brunch-worthy treat that’s easy to make and perfect for special occasions or lazy weekends.

Ingredients

Scale
  • 8 thick slices brioche, challah, or Texas toast (day-old preferred)
  • 8 oz cream cheese, softened
  • 1/4 cup powdered sugar
  • 1/2 tsp pure vanilla extract (for filling)
  • 1 cup fresh strawberries, diced small (plus extra for garnish)
  • 1–2 tsp lemon zest (optional)
  • 3 large eggs
  • 1 cup whole milk (or half-and-half, or almond milk for dairy-free)
  • 2 tbsp granulated sugar
  • 1 tsp ground cinnamon
  • 1 tsp pure vanilla extract (for custard)
  • Pinch of salt
  • 2–3 tbsp unsalted butter (for frying; or non-dairy butter/coconut oil)
  • Maple syrup or honey (for serving)
  • Powdered sugar (for dusting)
  • Extra fresh strawberries or other berries (for serving)
  • Whipped cream (optional, for serving)

Instructions

  1. In a medium bowl, beat together softened cream cheese, powdered sugar, and vanilla extract until smooth and creamy. Fold in diced strawberries and optional lemon zest. The filling should be thick but spreadable.
  2. Lay out bread slices. Spread 2-3 tbsp of strawberry cream cheese filling onto 4 slices, leaving a border around the edges. Top each with a second slice to make 4 sandwiches. Press gently to seal.
  3. In a large bowl, whisk together eggs, milk, granulated sugar, cinnamon, vanilla extract, and a pinch of salt until well combined.
  4. Preheat a large nonstick skillet or griddle over medium heat. Add 1 tbsp butter and swirl to coat the bottom.
  5. Dip each stuffed sandwich into the custard batter, soaking for 10-15 seconds per side. Do not oversoak.
  6. Place soaked sandwiches onto the hot skillet. Cook for 3-4 minutes per side, until golden brown and crisp. Flip carefully; add more butter as needed between batches.
  7. Transfer cooked French toast to a baking sheet in a 200°F oven to keep warm while finishing the rest.
  8. Slice diagonally for serving. Dust with powdered sugar, top with extra strawberries, and drizzle with maple syrup or honey. Add whipped cream if desired.

Notes

Day-old or slightly stale bread works best for soaking up the custard without getting soggy. For gluten-free or dairy-free adaptations, use sturdy gluten-free bread and plant-based dairy alternatives. Don’t overstuff the sandwiches to prevent filling from leaking. Keep cooked slices warm in a low oven for best texture. Leftovers can be stored in the fridge for up to 2 days and reheated in a skillet or toaster oven.

Nutrition

Keywords: stuffed French toast, strawberry cream cheese, brunch, breakfast, easy French toast, Mother's Day, special occasion, creamy filling, brioche, challah, skillet, quick breakfast

Find it online: https://bitefuljoy.com/creamy-stuffed-french-toast-recipe-with-strawberry-cream-cheese-filling/