Strawberry Cream Cheese Stuffed French Toast
Your regular French toast just got a major upgrade. We’re stuffing thick brioche slices with sweetened cream cheese and fresh strawberries, then soaking everything in vanilla custard.
The result? Crispy edges with a molten center that tastes like cheesecake had a baby with breakfast.
Brioche Makes All the Difference
Regular sandwich bread turns mushy when stuffed. Brioche’s rich, dense crumb holds up to the cream cheese filling without falling apart. Day-old brioche works even better since it’s slightly dried out. Cut thick slices – at least an inch – so you have room to create a proper pocket without breaking through the bottom.
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Master the Pocket Technique
Use a sharp paring knife to cut horizontally into each slice, stopping about half an inch from the edges. Think of making a pita pocket. Don’t rush this step. A ragged cut means filling leaks out during cooking. Gently open the pocket with your fingers before stuffing to avoid tearing the bread.
Temperature Control Prevents Burning
Medium-low heat is your friend here. The stuffed toast needs time to cook through without burning the outside. Too hot and you’ll get charred exteriors with cold centers. Use a thermometer – your pan should register around 275°F. This gives the custard time to set while the filling warms completely.
Why Fresh Strawberries Beat Frozen
Frozen strawberries release too much water when they thaw, making your filling watery and your bread soggy. Fresh berries hold their shape and provide bursts of bright flavor. Dice them small – large chunks make it impossible to close the pocket properly and create uneven cooking.
Preventing Filling Leakage Disasters
- Press the bread opening closed after stuffing and let it rest 2 minutes before dipping – this helps seal the pocket naturally.
- If filling starts leaking during cooking, lower your heat and flip more gently using a wide spatula to support the whole slice.
Frequently Asked Questions
Which bread works best besides brioche?
Challah or thick-cut Texas toast work well. Avoid regular sandwich bread – it’s too thin and tears easily when stuffed.
Should I make the custard mixture ahead of time?
Yes, you can whisk the custard up to 4 hours ahead and refrigerate it. Just whisk again before using.
Will this work with other berry fillings?
Absolutely. Blueberries, raspberries, or blackberries work great. Just dice larger berries and pat them dry first.
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Strawberry Cream Cheese Stuffed French Toast
Equipment Needed
- Large shallow dish for custard
- Sharp paring knife
- Large non-stick skillet or griddle
- Mixing bowl
- Whisk
- Spatula
Instructions
- Make cream cheese filling: Beat softened cream cheese, powdered sugar, and 1 teaspoon vanilla in a bowl until smooth and fluffy, about 2 minutes. Fold in diced strawberries gently to avoid breaking them.
- Cut bread pockets: Using a sharp paring knife, cut a horizontal pocket into each brioche slice, starting from one side and cutting about 3/4 of the way through, leaving 1/2 inch border on three sides.
- Stuff bread pockets: Stuff each pocket with 2-3 tablespoons of cream cheese mixture. Don’t overfill – the filling should stay inside when you gently press the opening closed.
- Prepare custard base: Whisk eggs, milk, granulated sugar, remaining vanilla, and salt in a large shallow dish until completely combined. The mixture should be smooth with no streaks.
- Soak stuffed toast: Heat 1 tablespoon butter in a large non-stick skillet over medium-low heat. Dip each stuffed slice in custard, letting it soak for 10 seconds per side.
- Cook French toast: Cook soaked toast 3-4 minutes per side until golden brown and crispy. The internal temperature should reach 160°F. Add more butter between batches as needed.
- Serve and garnish: Serve immediately topped with fresh strawberries and maple syrup. Cut diagonally to show off the creamy filling.
Nutrition Facts
Per Serving (1 serving)
