Cream Cheese Stuffed French Toast (Printable)

Golden, cream cheese-filled French toast finished with vibrant strawberry drizzle and a dusting of powdered sugar.

# What you need:

→ Cream Cheese Filling

01 - 7 oz cream cheese, softened to room temperature
02 - 2 tablespoons powdered sugar
03 - 1 teaspoon pure vanilla extract

→ French Toast

04 - 8 thick slices brioche or challah bread, preferably day-old
05 - 4 large eggs
06 - 3/4 cup whole milk
07 - 2 tablespoons granulated sugar
08 - 1 teaspoon ground cinnamon
09 - 1 teaspoon pure vanilla extract
10 - Pinch of kosher salt
11 - Unsalted butter, for pan-frying

→ Strawberry Drizzle

12 - 1 1/2 cups fresh strawberries, hulled and roughly chopped
13 - 2 tablespoons granulated sugar
14 - 1 tablespoon fresh lemon juice

→ Optional Garnishes

15 - Powdered sugar, for dusting
16 - Fresh strawberries, thinly sliced

# Directions:

01 - Combine the chopped strawberries, granulated sugar, and lemon juice in a small saucepan. Cook over medium heat, stirring occasionally, for 5 to 7 minutes until the strawberries break down and the mixture thickens slightly. Remove from heat and set aside to cool.
02 - In a medium mixing bowl, beat the softened cream cheese, powdered sugar, and vanilla extract together until smooth and creamy with no lumps remaining.
03 - Spread the cream cheese filling evenly across 4 slices of brioche bread. Top each with a second slice to form a complete sandwich, pressing gently to adhere.
04 - In a shallow dish, whisk together the eggs, milk, granulated sugar, cinnamon, vanilla extract, and salt until fully combined and smooth.
05 - Carefully dip each assembled sandwich into the egg custard mixture, coating both sides evenly. Avoid soaking too long to prevent the bread from becoming soggy.
06 - Heat a large skillet or griddle over medium heat and add a pat of butter. Cook each stuffed sandwich for 3 to 4 minutes per side until golden brown and cooked through.
07 - Cut each French toast diagonally and arrange on plates. Drizzle generously with the strawberry sauce and garnish with a dusting of powdered sugar and fresh sliced strawberries as desired.

# Expert Tips:

01 -
  • The creamy center oozes out just enough when you cut into it creating that perfect food moment worth savoring
  • Strawberry drizzle comes together in minutes but tastes like something from a fancy brunch spot
02 -
  • Dipping time matters—too long and bread disintegrates too short and custard does not penetrate
  • Let stuffed toast rest 2 minutes before cutting to prevent filling from oozing out too quickly
03 -
  • Use an offset spatula for spreading cream cheese all the way to the edges
  • Wipe skillet between batches if butter starts to brown too much

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