Ingredients
— The Cream Cheese Filling —
8 oz (225g) cream cheese, softened to room temperature
1/4 cup powdered sugar (confectioners’ sugar)
1 teaspoon vanilla extract
1 cup fresh strawberries, hulled and diced small
— The French Toast —
8 slices thick-cut Brioche or Challah bread (about 1-inch thick)
4 large eggs
1 cup whole milk (or half-and-half for extra richness)
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
Pinch of salt
2-3 tablespoons unsalted butter (for cooking)
— For Serving —
Maple syrup
Fresh sliced strawberries
Whipped cream
Dusting of powdered sugar
Instructions
1. **Make the Filling:** In a medium bowl, beat the softened cream cheese, powdered sugar, and 1 teaspoon of vanilla extract until smooth and creamy. Gently fold in the diced strawberries so they are evenly distributed.
2. **Stuff the Bread:** Spread a generous layer of the cream cheese mixture onto the center of 4 slices of bread (leave a small border around the edges to prevent leaking). Top each with a second slice of bread to create a sandwich. Press down gently to seal.
3. **Prepare the Custard:** In a wide, shallow dish (like a pie plate), whisk together the eggs, milk, remaining vanilla extract, cinnamon, and a pinch of salt until fully combined.
4. **Heat the Pan:** Melt 1 tablespoon of butter in a large non-stick skillet or griddle over medium heat.
5. **Dip & Cook:** Working one or two at a time, quickly dip each stuffed sandwich into the egg custard, coating both sides. Do not soak for too long (about 2-3 seconds per side) or the bread may become soggy. Place immediately into the hot skillet.
6. **Fry:** Cook for 3-4 minutes per side, or until the bread is deep golden brown and the filling is warmed through. Repeat with remaining sandwiches, adding more butter to the pan as needed.
7. **Serve:** Cut the French toast in half diagonally. Serve warm, topped with extra fresh strawberries, a dollop of whipped cream, maple syrup, and a dusting of powdered sugar.
Notes
Bread Choice: Brioche or Challah are best because they are sturdy enough to hold the filling but soft enough to absorb the custard. Day-old bread works even better as it absorbs liquid without falling apart.
Preventing Leaks: Don’t spread the filling all the way to the very edge of the crust. Leaving a small rim helps seal the sandwich as the egg cooks.
Keep Warm: If making a large batch, place the cooked French toast on a wire rack in a baking sheet and keep them in a 200°F (95°C) oven while you finish frying the rest.
Filling Variation: You can swap the strawberries for raspberries or blueberries, or add a teaspoon of lemon zest to the cream cheese for a brighter flavor.
- Prep Time: 15
- Cook Time: 15
- Category: Breakfast
- Method: Pan Fry
- Cuisine: American
- Diet: Vegetarian