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Strawberry Cheesecake Stuffed French Toast

This Strawberry Cheesecake Stuffed French Toast is a decadent, creamy, and fruity breakfast treat that’s surprisingly easy and perfect for special occasions or weekend brunch!
Prep Time15 minutes
Cook Time10 minutes
Total Time25 minutes
Course: Breakfast
Cuisine: American
Keyword: Brunch, Cheesecake, Easy, French Toast, Quick, strawberries, Sweet
Servings: 2 servings

Ingredients

  • 4 slices bread thick, sturdy like brioche or Texas toast
  • 4 oz cream cheese softened
  • 1/4 cup granulated sugar
  • 1/2 tsp vanilla extract
  • 1 cup fresh strawberries sliced
  • 2 large eggs
  • 1/2 cup milk
  • 1 tsp ground cinnamon
  • Butter or cooking spray for frying
  • Powdered sugar for dusting
  • Maple syrup for serving

Instructions

  • In a small mixing bowl, combine the softened cream cheese, granulated sugar, and vanilla extract. Use a fork or whisk to blend until smooth and creamy with no lumps.
  • Lay out your slices of bread on a flat surface. Spread a generous layer of the cream cheese mixture onto two slices. Then, evenly distribute the sliced strawberries over the cream cheese. Top each with the remaining bread slices, pressing gently to create sandwiches.
  • In a shallow bowl, whisk together the eggs, milk, and ground cinnamon until well combined.
  • Carefully dip each stuffed sandwich into the egg mixture, allowing the bread to soak up some of the liquid but not so much that it falls apart. Flip to coat both sides evenly.
  • Heat a non-stick skillet or griddle over medium heat and add a small pat of butter or spray with cooking spray. Place the dipped sandwiches in the pan and cook for about 3-4 minutes per side, or until golden brown and cooked through.
  • Transfer your Strawberry Cheesecake Stuffed French Toast to plates. Dust with powdered sugar and drizzle with maple syrup. Serve immediately for the best experience.

Equipment

  • Mixing Bowl
  • Whisk or fork
  • Spatula or butter knife
  • Non-stick skillet or griddle
  • Plate lined with paper towels

Notes

  • You can prepare the stuffed sandwiches the night before and refrigerate to save morning prep time.
  • Use sturdy bread like brioche or Texas toast to prevent sogginess and hold the filling well.
  • For a dairy-free version, substitute cream cheese and milk with plant-based alternatives.
  • Try adding nutmeg or cardamom to the egg batter for a warm fall twist.
  • Freeze uncooked stuffed sandwiches for longer storage; thaw overnight before cooking.