Stuffed French Toast with Cream Cheese

This stuffed French toast recipe is an intoxicating combination you will have to taste to believe! Thick slices of bread are slathered with sweet cream cheese, layered with sugar kissed strawberries, dipped in a cinnamon laced egg mixture then pan fried until golden, buttery, soft and crispy then dusted with powdered sugar. This cream cheese stuffed French toast is perfect for brunch, special occasion breakfasts or just a fun Sunday morning treat! Best of all, the French toast can be stuffed ahead of time so you’re just a dip and a sizzle away from mouthfuls of heavenly stuffed French toast.

📝 Ingredients

• 8 ounces (1 pkg) cream cheese, ( softened)
• 1/4 cup sour cream
• 1 tablespoon lemon juice
• 3/4 cup powdered sugar, (plus more for topping)
• 2 teaspoons vanilla extract
• 8 ounces (1 heaping cup) strawberries, (thinly sliced)
• 3 tablespoons granulated sugar
• 10-12 slices stale brioche sliced 3/4-inch thick -see notes ( (may also use challah, Texas Toast or thick cut sturdy bread))
• 4 eggs
• 1 cup half and half (may sub whole milk)
• 1 teaspoon ground cinnamon
• 1 teaspoon vanilla extract
• 1 tablespoon vegetable oil, (divided)
• 6 tablespoons butter, (divided)
• powdered sugar, fresh berries, syrup, whipped cream, etc.

👨‍🍳 Instructions

1. 1Strawberries: Add sliced strawberries to a bowl and stir in 3 tablespoons sugar. Let stand for 10 minutes or so to macerate (soften and release their juices).
2. 2Cream Cheese Filling: Add filling ingredients to a large mixing bowl. Beat with a hand-held mixer until smooth; set aside.
3. 3French toast: Add eggs, half and half, cinnamon and vanilla together in a shallow dish and whisk until thoroughly combined; set aside near the stove.
4. 4Assemble: Spread a thick layer of cream cheese filling on one side of sliced bread, leaving ¼-inch border all around. Arrange strawberries in an even layer on top of the cream cheese. Spread another layer of cream cheese on a new slice of bread and place it on top of the strawberries (cream cheese side down) to form a sandwich. Repeat to make 5-6 sandwiches total.
5. 5Cook: Melt 2 tablespoons butter in a large nonstick skillet or well seasoned cast iron skillet over medium heat along with 1 teaspoon vegetable oil. Dip one sandwich into the egg mixture and turn to evenly coat (see notes on soaking times), let excess drip off then transfer to the skillet. Repeat with a second sandwich. Cook for 2-3 minutes per side, or until golden brown and crispy on each side. Repeat with remaining sandwiches.
6. 6Serve immediately with desired topping such as powdered sugar, syrup and fresh berries.