Each bite offers a delightful contrast of textures and flavors, making this dish a standout choice for special occasions or whenever you want to treat yourself to something truly decadent. This is a great Mother’s Day idea to surprise your mom, or I love making these for Sunday lunch. They are delicious and super yummy meals.
The magic of strawberry and cream cheese stuffed French toast lies in its layers of deliciousness. Thick slices of bread, such as brioche or challah, are ideal for this recipe as they soak up the custard-like egg mixture without falling apart. The bread is then stuffed with a generous layer of sweetened cream cheese and slices of fresh strawberries, creating a rich, fruity filling that oozes out with every bite.
The stuffed slices are dipped in eggs, milk, vanilla, and a hint of cinnamon, infusing them with warmth and sweetness as they cook to golden perfection on a hot grill. The result is a beautifully browned exterior that gives way to a soft, creamy center, bursting with ripe strawberries and rich cream cheese flavors.
To serve, French toast is often dusted with powdered sugar and topped with more fresh strawberries, a drizzle of maple syrup, or even a dollop of whipped cream for extra indulgence. Whether you’re hosting a weekend brunch or simply want to start your day with a bit of luxury, strawberry and cream cheese-stuffed French toast promises to delight and satisfy with every decadent bite.
Ingredients :
8 slices of Thick bread, or You can buy a loaf and cut them yourself
½ cup Fresh strawberries, sliced
⅓ cup Strawberry Jam
8 ounces of Cream cheese
⅔ cup Milk
2 Eggs
1 ½ tbsp Brown sugar
1 ½ tsp Vanilla essence
½ tsp Lemon or Orange zest
Butter, for frying
Whipped cream, for topping
Fresh berries, for topping
How to make Strawberries and Cream Stuffed French toasts :
Step1. Whisk milk, eggs, brown sugar,, and vanilla essence in a shallow bowl or dish.
Step2. In a mixing bowl, combine cream cheese with jam and lemon zest.
Step3. Fold in fresh strawberries in the cream cheese mixture.
Step4. Spread the cream cheese mixture on four slices of bread and top it with another bread slice.
Step5. Place the skillet over the stove and gently heat to low to medium heat. Melt about a tbsp of butter per toast.
Step6. Dip each sandwiched bread in the egg mixture for 5 seconds on each side.
Step7. Gently place the soaked toast in the preheated pan. Let it cook for 3 to 4 minutes or until golden.
Step8. Carefully flip the toast and let it cook for 3 to 4 minutes or until golden.
Step9. Repeat with all toasts.
Step10. Serve immediately with whipping cream and berries on top.
Strawberry and cream cheese stuffed French toast
- Total Time: 25 minutes
- Yield: 4 1x
Description
Strawberry and cream cheese stuffed French toast is the ultimate indulgent breakfast or brunch dish, combining classic French toast’s rich, comforting flavors with a luscious, fruity filling that elevates this morning’s favorite to new heights.
Ingredients
8 slices of Thick bread, or You can buy a loaf and cut them yourself
½ cup Fresh strawberries, sliced
⅓ cup Strawberry Jam
8 ounces of Cream cheese
⅔ cup Milk
2 Eggs
1 ½ tbsp Brown sugar
1 ½ tsp Vanilla essence
½ tsp Lemon or Orange zest
Butter, for frying
Whipped cream, for topping
Fresh berries, for topping
Instructions
1.Whisk milk, eggs, brown sugar,, and vanilla essence in a shallow bowl or dish.
2.In a mixing bowl, combine cream cheese with jam and lemon zest.
3.Fold in fresh strawberries in the cream cheese mixture.
4.Spread the cream cheese mixture on four slices of bread and top it with another bread slice.
5.Place the skillet over the stove and gently heat to low to medium heat. Melt about a tbsp of butter per toast.
6.Dip each sandwiched bread in the egg mixture for 5 seconds on each side.
7.Gently place the soaked toast in the preheated pan. Let it cook for 3 to 4 minutes or until golden.
8.Carefully flip the toast and let it cook for 3 to 4 minutes or until golden.
9.Repeat with all toasts.
10.Serve immediately with whipping cream and berries on top.
- Prep Time: 5
- Cook Time: 20