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+ servings
Two stacks of strawberry stuffed French toast on a plate. One is cut in half to show the insides.
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5 from 1 vote

Cream Cheese Strawberry Stuffed French Toast

This Strawberry Stuffed French Toast is a sweet way to start any day and is sure to impress your guests at your next brunch! It starts with store-bought brioche that gets soaked in a vanilla and cinnamon custard and is stuffed with a tangy, rich strawberry cream cheese filling. 
Prep Time20 minutes
Cook Time10 minutes
Chill time for strawberries30 minutes
Total Time1 hour
Course: Breakfast
Cuisine: American
Servings: 4
Calories: 307kcal

Ingredients

  • ¾ cup chopped fresh strawberries in small bite-sized pieces
  • 3 tablespoons granulated sugar divided
  • 6 oz Cream cheese softened
  • 2 large eggs
  • 1 cup milk
  • ¼ teaspoon ground cinnamon
  • 1 teaspoons vanilla extract
  • 1 large Brioche loaf
  • 2 tablespoons salted butter for frying
  • powdered sugar, maple syrup and strawberries for topping

Instructions

  • Hull and chop the strawberries into small bite-sized pieces.
    ¾ cup chopped fresh strawberries, 3 tablespoons granulated sugar
  • Add half of the strawberries and the sugar into a saucepan over medium heat, stirring until the juices begin to release, the strawberries soften, and the liquid turns into a sticky syrup-like consistency.
  • Transfer to a plate or bowl and set aside to cool to room temperature.
  • In a large bowl, mix together the cream cheese and cooked strawberries with a rubber spatula until completely smooth. Note: use the spatula to mash down the cream cheese and strawberries to incorporate the two.
    6 oz Cream cheese
  • Fold in the fresh strawberries and set aside.
  • In a wide, shallow bowl, whisk together the eggs, milk, vanilla extract and cinnamon and set aside.
    2 large eggs, 1 cup milk, ¼ teaspoon ground cinnamon, 1 teaspoons vanilla extract
  • Remove the very ends of the brioche loaf (just a sliver), then cut the brioche loaf into 2-inch slices.
    1 large Brioche loaf
  • Cut a slit into the center, leaving at least 1cm on each side, including the bottom. Use your fingers and knife to gently open the pocket without breaking it.
  • Carefully squeeze open the bread, and add in about 2 tablespoons of strawberry cream cheese filling, pushing it down tot the bottom and into the sides. Add a bit more if needed, then gently set it on the counter and pat down. Wipe away any filling that has squeezed out of the opening.. Repeat with the remaining slices of bread.
  • Heat a large skillet over medium heat, then add the butter until melted and bubbly.
    2 tablespoons salted butter
  • Once hot, soak the bread on each side for about 10-15 seconds, until completely soaked and absorbed, then place in the skillet. Repeat with as many slices as can fit into the skillet without overcrowding.
  • Fry for about 2 minutes on each side, and about 30 seconds on each end until golden brown. Check the underside periodically to be sure the bread isn’t burning, and flip once it becomes golden.
  • If needed, place the fried pieces on a cookie sheet in a 250℉ oven to stay warm as you fry the remaining pieces.
  • Top with powdered sugar, maple syrup, and fresh strawberries. Serve hot.
    powdered sugar, maple syrup and strawberries

Notes

The cooked strawberries can be made ahead of time and stored in the fridge to expedite the process.
While the French toast is best served fresh, store the cooked French toast pieces covered on a plate in the fridge for up to two days. Re-crisp in a hot pan and add then add to a 300℉ oven for 10 minutes so the center re-warms.

Nutrition

Calories: 307kcal | Carbohydrates: 15g | Protein: 8g | Fat: 24g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.2g | Cholesterol: 148mg | Sodium: 235mg | Potassium: 183mg | Fiber: 0.1g | Sugar: 14g | Vitamin A: 968IU | Vitamin C: 0.01mg | Calcium: 133mg | Iron: 0.5mg