Description
Treat yourself to Strawberry Cheesecake Stuffed French Toast, a decadent breakfast featuring rich cheesecake filling, fresh strawberries, and golden-brown brioche bread. Perfect for brunch or any morning celebration!
Ingredients
Units
Scale
- Produce:
- 1/2 cup strawberries (sliced)
- Additional fresh strawberries (for garnish)
- Refrigerated:
- 3 large eggs
- Condiments:
- Maple syrup or strawberry sauce (for serving)
- Baking & Spices:
- 1/2 tsp ground cinnamon
- 1/4 cup powdered sugar (plus more for garnish)
- 2 tsp vanilla extract
- Bread & Baked Goods:
- 4 thick slices of brioche or challah bread
- Dairy:
- 1 tbsp butter (for cooking)
- 8 oz cream cheese (softened)
- 3/4 cup milk
Instructions
1. Prepare the Cheesecake Filling:
- In a bowl, mix softened cream cheese, ¼ cup powdered sugar, and 1 tsp vanilla extract until smooth and creamy.
- Gently fold in ½ cup sliced strawberries. Set aside.
2. Slice the Bread:
- Cut a pocket into each slice of brioche or challah bread, being careful not to slice all the way through.
3. Fill the Bread:
- Spoon or pipe the cheesecake mixture into the pockets of the bread slices, dividing the filling evenly among the slices.
4. Make the Egg Mixture:
- In a shallow dish, whisk together eggs, milk, 1 tsp vanilla extract, and ground cinnamon.
5. Cook the French Toast:
- Heat a non-stick skillet or griddle over medium heat and melt 1 tbsp butter.
- Dip each stuffed bread slice into the egg mixture, ensuring it’s fully coated.
- Place the slices on the skillet and cook for 2–3 minutes per side, or until golden brown.
6. Serve:
- Plate the French toast and garnish with fresh strawberries, a dusting of powdered sugar, and a drizzle of maple syrup or strawberry sauce.
Notes
- Bread Choice: Brioche or challah works best for this recipe due to its richness and ability to hold the filling.
- Make Ahead: Prepare the cheesecake filling in advance and refrigerate until ready to use.
- Customization: Add a hint of lemon zest to the cheesecake mixture for extra flavor.
