Strawberry Cream Cheese Stuffed French Toast

French toast traces to pain perdu, a thrifty way to revive day-old bread in a rich egg bath. Here thick brioche is stuffed with sweetened cream cheese and fresh strawberries, then griddled until golden for a lush weekend brunch.

Serves 4 · 20 min prep · 20 min cook

Estimate for one serving

• 580 cal
• 16g protein
• 58g carbs
• 32g fat
• 3g fiber

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Ingredients

• 8 slices thick-cut brioche or challah bread
• 8 oz cream cheese, softened
• 3 tbsp powdered sugar
• 1 tsp vanilla extract
• 2 cups fresh strawberries, hulled and sliced
• 4 large eggs
• 3/4 cup whole milk
• 1/4 cup heavy cream
• 1 tsp ground cinnamon
• 1/4 tsp kosher salt
• 3 tbsp unsalted butter
• 1/2 cup maple syrup, warm, for serving
• 2 tbsp extra powdered sugar for dusting

Instructions

1. 1In a medium bowl, beat the softened cream cheese with powdered sugar and vanilla until completely smooth and fluffy, about 1 minute. Set aside.
2. 2Lay out the bread slices. Spread a generous cream cheese mixture onto 4 of the slices, then top each with a small handful of sliced strawberries (reserve the rest for garnish). Place the remaining bread slices on top to form 4 sandwiches and press the edges gently to seal.
3. 3In a wide shallow bowl or pie plate, whisk together the eggs, milk, heavy cream, cinnamon, and salt until the mixture is uniform and no streaks of egg white remain.
4. 4Heat a large nonstick skillet or griddle over medium heat and melt butter, swirling to coat. Working in batches, dip each stuffed sandwich into the egg mixture for about 10 to 15 seconds per side, letting excess drip off so it does not get soggy.
5. 5Place 1 or 2 sandwiches in the hot skillet (do not crowd). Cook until the bottom is deep golden brown and crisp, 3 to 4 minutes. Flip carefully with a spatula and cook the second side another 3 to 4 minutes until equally golden and the cream cheese inside is warm and melty.
6. 6Transfer cooked French toast to a warm plate or low oven (200°F) and repeat with remaining butter and sandwiches. If the skillet browns too quickly, lower the heat slightly between batches.
7. 7Slice each stuffed French toast sandwich in half diagonally to show the creamy strawberry center. Dust generously with the remaining powdered sugar and top with the reserved fresh strawberry slices.
8. 8Serve immediately with warm maple syrup on the side for drizzling. The contrast of crisp exterior, tangy cream cheese, and juicy berries makes every bite feel like a special brunch treat.