Make rich, golden-brown French toast filled with a sweet strawberry and cream cheese mixture. This recipe provides clear steps for a perfect weekend brunch centerpiece.
Author:Ahazzam
Prep Time:15 min
Cook Time:15 min
Total Time:30 min
Yield:4 servings
Category:Breakfast
Method:Pan Frying
Cuisine:American
Diet:Vegetarian
Ingredients
Scale
8 slices thick-cut bread (like challah or brioche)
8 ounces cream cheese, softened
1/2 cup powdered sugar
1 teaspoon vanilla extract
1 cup fresh strawberries, finely diced
2 large eggs
1/2 cup milk
1 teaspoon ground cinnamon
1/4 teaspoon nutmeg
2 tablespoons butter, for cooking
Instructions
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 diced strawberries.
Take one slice of bread and spread half of the cream cheese mixture evenly over one side. Top with a second slice of bread, creating a sandwich. Repeat with the remaining bread and filling.
In a shallow dish, whisk together the eggs, milk, cinnamon, and nutmeg until blended.
Heat the butter in a large skillet or griddle over medium heat.
Dip each sandwich into the egg mixture, coating both sides briefly. Do not soak the bread too long, or it will become soggy.
Carefully place the stuffed sandwiches onto the hot skillet. Cook for 3 to 4 minutes per side, until golden brown and the filling is warm. Adjust heat as needed to prevent burning.
Slice the stuffed French toast in half diagonally before serving.
Notes
Use bread that is slightly stale or day-old; this helps the toast absorb the batter without falling apart.
To prevent filling leakage, press the edges of the two bread slices together firmly after assembling the sandwich before dipping in the batter.
Serve immediately topped with maple syrup, a dusting of powdered sugar, or extra fresh strawberries.
You can substitute brioche with challah bread for a similar rich texture.