Strawberry cream cheese stuffed french toast with sweetened cream cheese and jammy berries hugged inside thick custard soaked brioche. ♡
This strawberry cream cheese stuffed french toast is the brunch move that makes a Tuesday feel like a special occasion. Two thick brioche slices sandwich a sweet vanilla cream cheese and macerated berry filling, then go through a custard dip and into hot butter for a golden crisp finish. For more ideas, see our Cheesy Garlic Bread Chicken.
Brunch worthy french toast that beats any cafe order. Let’s make it together.
Ingredients
Strawberry Cream Cheese Stuffed French Toast
- 1.5 cups fresh strawberries, diced
- 3 tbsp granulated sugar, divided
- 8 oz cream cheese, softened
- 2 tbsp powdered sugar
- 1 tsp vanilla extract, divided
- 8 slices thick cut brioche bread, day old, 1 inch thick
- 4 large eggs
- 3/4 cup whole milk
- 1/2 tsp ground cinnamon
- 1/4 tsp kosher salt
- 3 tbsp unsalted butter, for the pan
- powdered sugar and maple syrup, for serving
How to Make Strawberry Cream Cheese Stuffed French Toast
- **Macerate.** Toss diced strawberries with 1 tablespoon sugar and rest 20 minutes until syrupy.
- **Whip.** Beat softened cream cheese with powdered sugar and 1/2 teaspoon vanilla until smooth. Fold in macerated strawberries with a slotted spoon, leaving the syrup behind.
- **Stuff.** Spread the filling on 4 slices of brioche, top with the remaining slices, and press gently to seal.
- **Whisk.** Beat eggs, milk, remaining 2 tablespoons sugar, cinnamon, salt, and remaining 1/2 teaspoon vanilla in a wide shallow dish.
- **Dip.** Dunk each sandwich in custard for 10 seconds per side. Do not over soak.
- **Cook.** Melt 1 tablespoon butter in a large skillet over medium low heat. Cook 2 sandwiches at a time for 5 minutes per side until deeply golden and the custard is set through.
- **Serve.** Dust with powdered sugar, drizzle with reserved strawberry syrup and maple syrup, and serve hot.
Why This Recipe Works
Day old brioche is the secret to french toast that holds together under wet filling. Fresh bread soaks up custard like a sponge and falls apart, while bread that has dried out for a day or two has set up enough structure to drink in the egg mixture without turning to mush.
Macerating the strawberries with a spoon of sugar pulls out their juices and concentrates the flavor. Twenty minutes is enough for the berries to weep enough syrup to bind the filling without making it soupy. Skipping this step gives you a dry filling that loses out on the strawberry hit.
A medium low pan and patience are the keys to a custard center that fully sets without a burnt outside. Five minutes per side at medium low gives the custard time to cook through to the cream cheese filling, so you cut into the toast and the cream cheese is melty and warm instead of cold from the fridge. For more ideas, see our Sticky Asian Glazed Meatballs.
Tips
- Use day old brioche or challah cut 1 inch thick. Fresh bread falls apart in the custard.
- Soften the cream cheese to room temperature before mixing. Cold cream cheese leaves lumps.
- Macerate berries with sugar for 20 minutes to draw out the juice and brighten the flavor.
- Store leftovers in an airtight container in the fridge up to 2 days. Reheat in a 350F oven for 8 minutes.
- Make ahead tip: assemble sandwiches the night before and dip in custard right before cooking.
- Common mistake: do not crank the heat. Medium low is the sweet spot for a fully set custard center.
Variations
- Swap strawberries for raspberries, blueberries, or blackberries.
- Add a layer of nutella with the cream cheese for nutella berry french toast.
- Use croissant slices instead of brioche for a flaky version.
- Top with whipped cream and crushed graham crackers for cheesecake french toast.
- Swap cream cheese for mascarpone for a richer Italian twist.
- Make a dairy free version with vegan cream cheese and almond milk custard.
Looking for more recipes? Try our Air Fryer Crispy Ravioli or Vegan Thai Red Curry next.
Common Mistakes to Avoid
- Using fresh fluffy bread: Stale bread soaks the custard without disintegrating. Leave fresh brioche on the counter overnight.
- Cooking on high heat: Medium low for 5 minutes per side. High heat browns before the custard sets through.
- Cold cream cheese filling: Soften to room temperature first. Cold cream cheese stays lumpy and tears the bread.
- Skipping the maceration step: Sugar plus 20 minutes draws out berry juice and concentrates flavor. Without it, the filling tastes flat.
Strawberry Cream Cheese Stuffed French Toast
Ingredients
Method
- **Macerate.** Toss diced strawberries with 1 tablespoon sugar and rest 20 minutes until syrupy.
- **Whip.** Beat softened cream cheese with powdered sugar and 1/2 teaspoon vanilla until smooth. Fold in macerated strawberries with a slotted spoon, leaving the syrup behind.
- **Stuff.** Spread the filling on 4 slices of brioche, top with the remaining slices, and press gently to seal.
- **Whisk.** Beat eggs, milk, remaining 2 tablespoons sugar, cinnamon, salt, and remaining 1/2 teaspoon vanilla in a wide shallow dish.
- **Dip.** Dunk each sandwich in custard for 10 seconds per side. Do not over soak.
- **Cook.** Melt 1 tablespoon butter in a large skillet over medium low heat. Cook 2 sandwiches at a time for 5 minutes per side until deeply golden and the custard is set through.
- **Serve.** Dust with powdered sugar, drizzle with reserved strawberry syrup and maple syrup, and serve hot.
Notes
Sources: USDA FoodData Central for nutrition data and Harvard T.H. Chan School of Public Health Nutrition Source.
