Stuffed Strawberry French Toast | If you love french toast, you'll go nuts for this stuffed strawberry cheesecake french toast with its sweet cream cheese and strawberry filling and warming spices like cinnamon and nutmeg in the egg mixture. This stuffed french toast makes the perfect breakfast or brunch all year round.
French toast has got to be one of the easiest dishes to make that looks so impressive. You can simplify french toast down to just bread and eggs if you want to, and I've just started to do this with savory french toast.
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But really all french toast is, is the bread of your choice dipped in an egg custard and then pan-fried. Easy, peasy delicious lemon squeezy!
Bread is best for french toast when it's a bit dry because it absorbs more of the custard. I buy a whole french loaf about 3 days before I need it for french toast and then let it dry out a bit. Then I slice it thick and make french toast with it. I don't soak my bread in the custard any longer than a minute or two.
For the cream cheese filling for this strawberry cream cheese stuffed french toast, you'll mix together some softened cream cheese with a bit of powdered sugar to sweeten it up a bit, a bit of lemon zest, and juice to brighten up all the flavor, and bring out the sweetness, and some chopped strawberries for fresh fruity goodness.
The egg mixture is a nice balance of cozy and a bit sweet.
I created this strawberry cheesecake french toast recipe during the summer but I think it would be good for any time of the year. You can use frozen strawberries for this, just by letting them sit and thaw. I think this strawberry stuffed french toast would be the perfect birthday brunch or something special for holidays, or just for a Wednesday when you want something a little fun.
And that's the beauty of french toast- it takes simple ingredients but is big on presentation and flavor.
What is stuffed french toast?
Stuffed french toast is a sandwich covered in an egg custard and then pan-fried. This stuffed strawberry french toast has a cream cheese and strawberry filling on the inside.
Ingredients
About the ingredients for this recipe. See the recipe card below for exact amounts.
- cream cheese: regular cream cheese but let it sit at room temperature for an hour or two so it softens.
- strawberries: fresh strawberries - you'll need to chop some up small and then I like to keep some whole or halved to garnish each plate.
- french toast custard: eggs, milk, cinnamon, brown sugar, nutmeg, and vanilla extract
- the bread: I use a whole loaf of french bread so that I can cut it myself into thick slices. I buy it a few days ahead of time and then cut it when I'm about to make the french toast. You don't need to use fresh bread for french toast and actually using older, drier bread works well because the bread soaks up more of the custard.
- for toppings: butter, maple syrup, whipped cream, powdered sugar, it's your choice!
Instructions
Prep Tips
- bring the cream cheese to room temperature by letting it sit on the counter for about an hour
This recipe comes together pretty quickly so I recommend making both the cream cheese mixture and the egg mixture and then heating a skillet over medium heat. You'll dip the bread and add it right to the pan. See the step-by-step photos below.
Start by mixing together the cream cheese mixture. Whip the softened cream cheese until it's soft, silky, and spreadable. Sift in the powdered sugar to make sure there are no lumps. Zest in the lemon and then squeeze in the juice. Whip together. Fold in the chopped strawberries.
Make the egg custard by mixing together the eggs, brown sugar, milk, vanilla, cinnamon, and nutmeg.
Slice the bread into thick slices. I use a french loaf and I buy it a few days before making this recipe. Drier bread soaks up more custard than fresh bread.
Spread the cream cheese mixture onto two slices of bread.
Heat butter and oil together in a skillet over medium heat. I use butter for flavor and oil to help prevent the butter from burning.
Top with the other slice of bread to make a sandwich. Dip the sandwich in the egg mixture, making sure to coat it all over.
Fry the dipped sandwiches for about 3-4 minutes per side until they are golden brown.
I use a cast iron skillet to make this recipe. You can use whatever pan you usually make grilled cheese sandwiches in.
You can serve them how you want but I recommend adding some fresh strawberries and whipped cream.
This french toast can also be served as in the photos with butter, maple syrup, and a dusting of powdered sugar.
RECIPE TIP: Don't set your pan heat too high. If it seems like it's burning, just turn the heat down. You can adjust your heat as much as you need when cooking. I use a cast iron skillet so I pre-heat my pan a bit longer, but at a lower heat because cast iron keeps heat well.
Substitutions
✔ This recipe is vegetarian
> Don't like strawberries? Try raspberries instead.
Want to try a different twist on french toast? Try my Peanut Butter and Banana French Toast Roll-ups.
Equipment
You can cook your french toast in whatever skillet you usually make grilled cheese in: stainless steel, non-stick, or my preferred pan - a cast iron skillet.
Storage
You can prepare the sandwich a day ahead of time but don't dip the bread in egg until right before frying.
French toast is best made to order.
More french toast recipes
Tips + FAQs
A lot of people use brioche bread for french toast. You need to use sturdy bread, cut into thick slices. I prefer to buy whole loaves of french bread and I slice it into thick slices.
Recipe
Strawberry Cheesecake Stuffed French Toast
Equipment
Ingredients
For the Custard
- ½ cup milk
- 2 eggs
- 1 tablespoon brown sugar
- ½ teaspoon vanilla extract
- ¼ teaspoon ground cinnamon
- grated fresh nutmeg
For the Toast
- 4-6 thick slices of french bread
- 4 oz cream cheese softened
- ¼ cup powdered sugar
- zest of half a lemon about 1-4 -½ teaspoon
- 1 teaspoon lemon juice
- ½ cup diced strawberries
To garnish:
- Butter
- Maple Syrup
- Powdered Sugar
- Fresh Strawberries
Instructions
- Mix together the custard ingredients until well combined. Set aside.
- Slice the bread into one inch thick slices.
- Whip the softened cream cheese until until very soft and silky. Sift in the powdered sugar. Add the lemon zest and juice. Whip to combine. Add the strawberries and stir until combined.
- Spread the strawberry cream cheese mix on two of the bread slices, avoiding the very edge. (It'll just melt and ooze out if you fill to the edge. Top with the other slice of bread.
- Heat a skillet over medium heat. Add butter and oil. Once hot, dip each sandwich into the custard, on both sides and then place in the skillet. Fry 3-4 minutes on each side.
- Serve with butter, powdered sugar or maple syrup, and more fresh strawberries.
Video
Notes
Nutritional information is an estimate. Values vary based on products used. Read our full Nutrition Disclaimer.
Disclosure: This post may contain affiliate links, meaning I get a commission if you decide to purchase through my link, at no extra cost to you.
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Lori Demi says
I want to make this for Christmas. However, I have a question for you. Would this be a good recipe for sitting it overnight and then baking it the next morning?
Jacqueline Piper says
Hi Lori, I think if you wanted to get a head start on making this recipe, you could make the cream cheese filling and then make the 'sandwiches' the night before (but don't dip them in egg). I haven't tested this but I don't think they would get too soggy. Just make sure to wrap them tightly and let them come to room temperature before dipping in the egg custard and frying them. Let me know how it goes if you try it!
Jacqueline