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This strawberry cheesecake stuffed French toast transforms ordinary breakfast into a delightful indulgence your family will request again and again. Combining the comfort of classic French toast with a luscious strawberry cheesecake filling creates a breakfast experience that feels like dessert but is perfectly acceptable to enjoy first thing in the morning.
I first made this stuffed French toast for my daughter's birthday breakfast and it has become our go to celebration morning meal. The look on everyone's faces when they cut into that first bite and discover the creamy strawberry filling is absolutely priceless.
Ingredients
- Brioche or French bread: The thick slices provide structure to hold the filling without becoming soggy
- Cream cheese: Room temperature is crucial for a smooth filling that blends perfectly
- Fresh strawberries: Choose bright red berries with no white shoulders for the sweetest flavor
- Icing sugar: Dissolves easily into the cream cheese for a smooth sweetness
- Vanilla extract: Adds depth to both the filling and the French toast batter
- Eggs: Create that classic custard texture when the bread soaks them up
- Milk: Thins the egg mixture for perfect absorption into the bread
- Cinnamon: Adds warm spice notes that complement the sweet berries
- Butter: For cooking gives a rich golden crust and nutty flavor
Step-by-Step Instructions
- Prepare the strawberries:
- Wash fresh strawberries thoroughly under cool water and pat completely dry with paper towels. Remove the green stems and dice the berries into small pieces about 1/4 inch in size. The small pieces ensure that every bite has berry goodness.
- Make the cheesecake filling:
- Combine softened cream cheese with icing sugar and vanilla in a bowl. Mix until completely smooth with no lumps. Gently fold in the diced strawberries until evenly distributed throughout the creamy mixture being careful not to crush the berries.
- Create the French toast batter:
- In a shallow bowl whisk together eggs milk vanilla extract and cinnamon until fully incorporated. The mixture should be a consistent pale yellow color with the cinnamon evenly distributed.
- Assemble the sandwiches:
- Spread the strawberry cream cheese mixture onto four slices of bread concentrating in the center and leaving about a half inch border around the edges. The border helps seal the sandwiches. Place another slice of bread on top and gently press the edges together to create a seal.
- Cook to golden perfection:
- Melt butter in a skillet over medium heat until it begins to bubble slightly. Dip each sandwich into the egg mixture turning to coat both sides thoroughly. Let excess drip off then place in the hot skillet. Cook for 2 to 3 minutes per side until deeply golden brown and the center feels warm.
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The cream cheese filling is what makes this recipe truly special. I discovered that allowing the cream cheese to fully come to room temperature creates a significantly smoother filling than when I tried to rush this step. Taking that extra 30 minutes makes all the difference in texture.
Making Ahead Tips
This stuffed French toast can be partially prepared the night before to make morning cooking even easier. Assemble the sandwiches and wrap them individually in plastic wrap. Store in the refrigerator overnight. The egg mixture can also be whisked together and refrigerated separately. In the morning simply dip and cook.
The assembled French toast freezes wonderfully too. Place the uncooked stuffed sandwiches on a baking sheet and freeze until solid then transfer to a freezer bag. When ready to use thaw in the refrigerator overnight then proceed with dipping in the egg mixture and cooking.
Serving Suggestions
While this stuffed French toast is a complete dish on its own pairing it with complementary sides creates a memorable breakfast spread. For a balanced meal serve with crispy bacon or breakfast sausage to contrast the sweetness with savory flavors. A bowl of additional fresh berries adds color and freshness to the plate.
For presentation drizzle maple syrup over the top add a dollop of freshly whipped cream and garnish with sliced strawberries. For special occasions dust with a little extra powdered sugar just before serving for a beautiful snowy effect.
Flavor Variations
The beauty of this recipe is its versatility. While strawberries create a beautiful pink filling other fruits work wonderfully too. Try blueberries for a purple hued filling or mixed berries for a more complex flavor profile. In autumn substitute the berries with thinly sliced apples or pears tossed with cinnamon for a seasonal twist.
For chocolate lovers add mini chocolate chips to the cream cheese filling alongside the strawberries. The melted chocolate creates pockets of rich decadence throughout each bite.
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Frequently Asked Questions
- → How can I prevent the filling from leaking out?
To avoid leaks, spread the filling on the center of the bread, leaving a border near the edges, and press the crusts together firmly to seal. Ensure the sealing is tight before dipping in the egg mixture.
- → Can I use a different type of bread?
Yes, thick slices of brioche or French bread work best, but you can substitute with challah or even sandwich bread for a softer texture. Avoid very thin or crumbly bread.
- → Can I make this ahead of time?
Yes, you can prepare the filling and assemble the sandwiches a few hours ahead. Store them in the refrigerator until ready to dip and cook.
- → What is the best way to store leftovers?
Store cooked French toast in an airtight container in the refrigerator for up to 2 days. Reheat on a skillet to regain its crispy texture or in a microwave for convenience.
- → Can I use frozen strawberries instead of fresh?
Yes, frozen strawberries can be used, but make sure to thaw and drain them thoroughly first to avoid excess moisture in the filling.
- → What toppings work well with this dish?
Fresh strawberries, whipped cream, maple syrup, or even powdered sugar are classic choices. A drizzle of melted chocolate or a sprinkle of nuts can take it up a notch.