Picture this: a lazy Sunday morning, sunlight streaming through the kitchen window, and the intoxicating scent of vanilla and cinnamon beginning to fill the air. But this isn’t just any breakfast. I was dreaming of the creamy indulgence of cheesecake and the comforting warmth of French toast, and I wondered—what if I could have both, in one breathtaking bite? That’s how my quest for the ultimate Strawberry Cheesecake Stuffed French Toast began. After a few deliciously messy trials, I perfected a recipe that feels like a decadent dessert but is absolutely acceptable for breakfast. The first time I pulled a golden, custardy slice from the griddle, oozing with sweet strawberry cream cheese, I knew I had created something truly special. It’s the kind of dish that turns an ordinary morning into a celebration.
Ingredients
- 8 slices of thick-cut bread, such as Texas Toast, brioche, or challah (about 1 inch thick)
- 1 cup fresh strawberries, hulled and finely diced
- 8 ounces (one block) full-fat cream cheese, softened to room temperature
- 1/4 cup powdered sugar, plus more for dusting
- 1 teaspoon pure vanilla extract
- 3 large eggs
- 1/2 cup whole milk
- 1/2 cup heavy cream or half-and-half
- 1 tablespoon granulated sugar
- 1 teaspoon ground cinnamon
- A pinch of fine sea salt
- 2 tablespoons unsalted butter, for cooking
- Maple syrup and extra sliced strawberries, for serving
This ingredient list is your roadmap to success, and a few choices here make a huge difference. Using full-fat cream cheese is non-negotiable for me—it gives the filling that authentic, lush cheesecake texture and prevents it from becoming runny when heated. For the bread, go for something sturdy and slightly sweet; a day-old brioche is my absolute favorite as it soaks up the custard without falling apart. And please, don’t skip the heavy cream in the egg wash. I’ve tried it with just milk, and trust me, the cream adds a richness that makes the French toast taste truly luxurious. If strawberries aren’t in season, high-quality strawberry jam swirled into the cream cheese is a fantastic, flavorful shortcut.
Equipment Needed
- Two mixing bowls (one medium, one shallow)
- Electric hand mixer or a sturdy whisk
- A sharp knife and cutting board
- A large, non-stick skillet or griddle
- Spatula
- Small spoon or offset spatula for spreading
Having the right tools makes this process seamless. The electric mixer is my secret for a perfectly smooth, lump-free cream cheese filling in under a minute, though a strong arm and a whisk will absolutely work. Your most important piece of equipment is your skillet. A good, heavy-bottomed non-stick pan or griddle is essential for achieving that beautiful, even, golden-brown crust without sticking or burning. I learned the hard way that using a thin pan leads to hot spots and scorching. If you don’t have a large skillet, cook in batches and keep the finished slices warm in a 200°F oven—it makes serving everyone at once so much easier.
Step-by-Step Instructions
First, let’s make the magical filling. In your medium bowl, combine the softened cream cheese, powdered sugar, and vanilla. Beat with a mixer on medium until it’s completely smooth and fluffy—this should take about 90 seconds. Gently fold in the diced strawberries with a spatula. Don’t overmix here; you want lovely little bursts of berry throughout. Now, take your thick bread slices. Using a small spoon or a paring knife, create a deep pocket in the side of each slice, being careful not to cut through the edges. Generously spoon the cheesecake mixture into each pocket, pressing gently to seal. It might feel a little messy, but that’s part of the fun.
Next, prepare the custard bath that will transform our stuffed bread. In your shallow bowl (I use a pie dish), whisk together the eggs, milk, heavy cream, granulated sugar, cinnamon, and that pinch of salt. Whisk vigorously until the mixture is completely homogenous and slightly frothy. This is the flavor foundation for your French toast, and the cinnamon speckles throughout make it look so inviting. I like to let this mixture sit for a minute while I preheat my skillet over medium-low heat. Patience with the heat is key—a medium-low setting allows the bread to cook through without the outside burning before the inside gets warm.
Now for the cooking, my favorite part. Melt a tablespoon of butter in your preheated skillet, swirling to coat. Working with one stuffed slice at a time, submerge it into the custard mixture. Let it soak for about 20-30 seconds per side. You want it thoroughly soaked but not so saturated that it falls apart. Listen for that satisfying sizzle as you place it in the buttery pan. Cook for 3-4 minutes per side, until you achieve a deep, golden-brown crust. The smell at this point is heavenly. The first time I made these, I rushed and flipped too early; wait until you see the edges look set and the color is right.(See the next page below to continue…)