How do you make strawberry cream cheese stuffed French toast?

Mix cream cheese and strawberries, stuff into thick bread, dip in an egg-milk custard, and cook on a buttered skillet until golden. Serve warm with syrup.

Can you use frozen strawberries for strawberry cream cheese stuffed French toast?

Yes, but thaw and drain them first to avoid excess moisture. Pat dry and fold into the cream cheese before stuffing.

What type of bread is best for stuffed French toast — brioche, challah, or Texas toast?

Brioche and challah are best because they're rich and sturdy; Texas toast works but soaks faster. Choose slices about 1 inch thick.

How do you prevent the stuffed French toast from getting soggy or falling apart?

Don't over-soak the bread and drain juicy berries well. Seal pockets gently and cook over medium heat for even browning.

Can you assemble strawberry cream cheese stuffed French toast the night before and bake it in the morning?

Yes, assemble and refrigerate covered overnight. Bake or pan-fry in the morning from chilled for best texture.

How long and at what temperature do you bake or pan-fry stuffed French toast?

Pan-fry 3-4 minutes per side over medium heat. For baking, use 350°F for 12-15 minutes until heated through and golden.

Strawberry Cream Cheese Stuffed French Toast Recipe

Name: Strawberry Cream Cheese Stuffed French Toast
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Ingredients: 8 slices brioche or challah bread (about 1 inch thick); 8 oz cream cheese (softened); 1 cup fresh strawberries (sliced); 4 large eggs; 1/2 cup whole milk; 1/4 cup heavy cream; 1/4 cup granulated sugar; 1 tsp vanilla extract; 1/2 tsp ground cinnamon; 2 tbsp unsalted butter

Ingredients

Scale

8 slices brioche or challah bread (about 1 inch thick)
8 oz cream cheese (softened)
1 cup fresh strawberries (sliced)
4 large eggs
1/2 cup whole milk
1/4 cup heavy cream
1/4 cup granulated sugar
1 tsp vanilla extract
1/2 tsp ground cinnamon
2 tbsp unsalted butter

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Instructions

Combine softened cream cheese, 2 tablespoons sugar, and 1/2 tsp vanilla until smooth. Fold in half the strawberries and chill.
Whisk eggs, milk, cream, remaining sugar, cinnamon, and 1/2 tsp vanilla in a shallow dish.
Cut a pocket in each bread slice and fill with about 2 tbsp of the cream cheese mixture.
Dip each stuffed slice in custard 10 seconds per side, letting excess drip off.
Cook on a buttered griddle over medium heat 3-4 minutes per side until golden and heated through.
Serve with powdered sugar, maple syrup, and extra strawberries.

Prep Time: 15
Cook Time: 15

Nutrition

Calories: 520
Fat: 28 g
Carbohydrates: 52 g
Protein: 12 g