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I discovered these fried strawberry cheesecake sandwiches last spring when I was looking for something different to make with the fresh strawberries I'd picked up at our local farmers market. My family has always loved French toast, and we're all suckers for anything with cream cheese, so combining the two seemed like a brilliant idea. These decadent little sandwiches have since become our favorite weekend breakfast treat!
Why You'll Love This Recipe
- Creates the perfect balance of crispy exterior and creamy filling
- Combines breakfast comfort food with dessert-like indulgence
- Takes just 20 minutes from start to finish
My teenage son, who's usually too cool to compliment my cooking, actually said "these are insane" after his first bite. Even my mother-in-law, who watches her calories religiously, couldn't resist having a full sandwich when she visited for brunch last month.
Quality Ingredients
- Brioche bread - The buttery richness creates the perfect foundation
- Cream cheese - Philadelphia brand works best for its smooth texture
- Fresh strawberries - Look for bright red berries with no white shoulders
- Strawberry jam - Bonne Maman is my favorite for its chunky texture
- Real butter - Essential for that golden, crispy exterior
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Step-by-Step Instructions
- Cream Cheese Magic
- Make sure your cream cheese is truly softened before mixing - I leave mine out for at least 30 minutes. Beat it vigorously with the powdered sugar until it's light and fluffy. This makes it easier to spread without tearing the bread and creates a smoother mouthfeel in the final sandwich. I sometimes add a tiny splash of vanilla extract to the mixture for extra flavor.
- Bread Selection
- Brioche or challah are ideal because they're sturdy enough to hold the filling but soft enough to soak up the egg mixture. Texas toast also works in a pinch. Regular sandwich bread is too flimsy and will fall apart during cooking. I like to lightly press down on the assembled sandwiches before dipping them to help seal the edges.
- Perfect Dipping
- Don't rush the egg bath! Let each sandwich soak for about 10 seconds per side to really absorb the egg mixture. I use a shallow pie plate for dipping and gently press the edges to make sure they get coated too. If your bread is particularly dry, you might need to make a little extra egg mixture.
- Cooking Temperature
- Medium heat is crucial here - too hot and the outside burns before the inside warms, too cool and the sandwiches get soggy. I watch for the butter to be fully melted and just starting to bubble before adding the sandwiches. Leave enough space between them in the pan so you can easily flip them. Patience is key - resist the urge to flip too early!
- Finishing Touch
- Let the sandwiches rest on paper towels for about 30 seconds after cooking to absorb any excess butter. Dust with powdered sugar while they're still warm so it slightly melts into the surface. I use a small fine-mesh strainer to get an even dusting. Serve immediately while the outside is still crispy and the inside is warm and gooey.
The first time I made these, I rushed the cooking process and ended up with sandwiches that were too dark on the outside and still cool in the center. Now I cook them over more moderate heat for a longer time, which melts the filling perfectly without burning the bread.
Serving Suggestions
For an extra-special presentation, I cut these diagonally and stack the triangles slightly overlapping on the plate. A small dish of warm maple syrup on the side adds another dimension of sweetness for dipping. When serving for brunch, I pair these with a simple fruit salad for balance. Coffee with a splash of cream is the perfect beverage companion, though my husband enjoys these with a glass of cold milk.
Creative Variations
Try substituting mascarpone for the cream cheese for an even more luxurious filling. For a chocolate lover's version, add a thin layer of Nutella before the strawberries. During peach season, I sometimes swap the strawberries for fresh peaches and peach preserves. For a touch of brightness, add a little lemon zest to the cream cheese mixture. When serving as dessert rather than breakfast, a scoop of vanilla ice cream alongside takes these over the top.
Storage Solutions
These sandwiches are definitely best enjoyed fresh from the pan, but if you have leftovers, they can be refrigerated and reheated. Store in an airtight container for up to two days. To reheat, place them in a 350°F oven for about 5 minutes - the microwave will make them soggy. The cream cheese mixture can be made a day ahead and stored in the refrigerator, just let it come to room temperature before spreading.
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Cooking Wisdom
Slightly stale bread actually works better as it soaks up the egg mixture without falling apart
Cut strawberries just before using to prevent them from releasing too much juice
If your bread is very fresh, lightly toast it before assembling for better structure
These fried strawberry cheesecake sandwiches have become our Sunday morning tradition. There's something about that combination of warm, crispy bread, melty cream cheese, and sweet strawberries that feels like such a treat. While they might seem indulgent, making them at home means I know exactly what goes into them, and sharing them with my family around our kitchen table creates the kind of moments we all treasure. My daughter has already requested these for her birthday breakfast next month!
Frequently Asked Questions
- → Can I use bread other than brioche?
- Yes, challah or thick-cut white bread work well too. The key is using bread that's slightly sweet and sturdy enough to hold the filling.
- → How do I store leftovers?
- Store in the fridge for up to 2 days. Reheat in a skillet or toaster oven until warm and crispy again.
- → Can I use frozen strawberries?
- Fresh strawberries work best, but if using frozen, thaw and drain them well to prevent making the sandwiches soggy.
- → What can I serve with these sandwiches?
- They're delicious with a dollop of whipped cream, a scoop of vanilla ice cream, or a drizzle of maple syrup.
- → Can I make these ahead of time?
- You can prepare the sandwiches up to the dipping stage and refrigerate for a few hours before cooking.