Strawberry Cream Cheese Stuffed French Toast
Make decadent, pan-fried French toast stuffed with a sweet strawberry and cream cheese filling. This recipe is perfect for a special weekend brunch.
- Prep Time: 20 min
- Cook Time: 15 min
- Total Time: 35 min
- Yield: 4 servings
- Category: Breakfast
- Method: Pan Frying
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 8 slices thick-cut bread (brioche or challah recommended)
- 8 ounces cream cheese, softened
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 1/4 cup strawberry jam or preserves
- 1 cup fresh strawberries, finely diced
- 3 large eggs
- 1/2 cup milk
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 2 tablespoons butter, for cooking
Instructions
- Prepare the filling: In a medium bowl, beat the softened cream cheese until smooth. Mix in the powdered sugar and vanilla extract until fully combined. Gently fold in the strawberry jam and diced fresh strawberries.
- Create pockets in the bread: Take one slice of bread and carefully cut a deep pocket into the side, leaving the bottom and two side edges intact to form a pouch. Repeat with the remaining slices.
- Stuff the bread: Spoon about 2 tablespoons of the strawberry cream cheese mixture into the pocket of each bread slice. Gently press the opening closed. Repeat this process for all eight slices.
- Prepare the egg mixture: In a shallow dish, whisk together the eggs, milk, cinnamon, and nutmeg until well blended.
- Dip the toast: Quickly dip each stuffed bread slice into the egg mixture, coating both sides briefly. Do not soak the bread, as this will make it soggy and the filling may leak.
- Cook the toast: Heat the butter in a large non-stick skillet or griddle over medium heat. Place the stuffed slices onto the hot skillet, ensuring not to overcrowd the pan.
- Cook for 3 to 4 minutes per side, until the bread is golden brown and the filling is warm. Adjust heat if the outside browns too quickly before the inside heats through.
- Serve immediately, topped with powdered sugar, extra fresh strawberries, and maple syrup if desired.
Notes
- For best results, use thick-cut bread to hold the filling securely.
- If you prepare the stuffed toast ahead of time, refrigerate the assembled, undipped slices for up to 4 hours. Add 1-2 minutes to the cooking time if cooking directly from the refrigerator.
- To prevent leaks, press the edges of the bread pocket together firmly after stuffing.
Nutrition
- Serving Size: 2 slices
- Calories: 480
- Sugar: 35
- Sodium: 450
- Fat: 24
- Saturated Fat: 14
- Unsaturated Fat: 10
- Trans Fat: 0.5
- Carbohydrates: 52
- Fiber: 2
- Protein: 14
- Cholesterol: 180