Description
Indulge in a delightful breakfast treat with this Strawberry Cheesecake Stuffed French Toast, featuring creamy cheesecake filling and fresh strawberries. Perfect for any occasion, this recipe combines the richness of cheesecake with the comforting familiarity of French toast.
Ingredients
Scale
- Thick slices of brioche or challah bread
- Fresh strawberries
- 8 ounces of softened cream cheese
- 1/4 cup of granulated sugar
- 1 teaspoon of vanilla extract
- 1 cup of chopped strawberries
- 3 large eggs
- 1 cup of milk
- 1 teaspoon of cinnamon
- A pinch of salt
- Butter or non-stick cooking spray
Instructions
- In a mixing bowl, combine 8 ounces of softened cream cheese, 1/4 cup of granulated sugar, and 1 teaspoon of vanilla extract. Mix until smooth and creamy. Gently fold in 1 cup of chopped strawberries until evenly distributed. Set aside.
- In another bowl, whisk together 3 large eggs, 1 cup of milk, 1 teaspoon of cinnamon, and a pinch of salt until well blended.
- Take two slices of your chosen bread. Spread a generous amount of the cheesecake filling on one slice, then place another slice on top to create a sandwich. Repeat for the remaining slices.
- Preheat a large skillet or griddle over medium heat and add a tablespoon of butter or a non-stick cooking spray to coat the surface.
- Dip each stuffed sandwich into the egg mixture, ensuring both sides are coated. Place the sandwiches on the skillet. Cook for about 3-4 minutes on each side or until golden brown and crispy.
- Once cooked, remove from the skillet and let them cool slightly. You can slice them in half to reveal the delicious strawberry cheesecake filling. Serve warm, drizzled with maple syrup, and garnish with extra strawberries if desired.
- Prep Time: 15 mins
- Cook Time: 30 mins
- Category: Breakfast
- Method: Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 sandwich
- Calories: 350
- Sugar: 15 g
- Sodium: 300 mg
- Fat: 15 g
- Saturated Fat: 8 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 2 g
- Protein: 10 g
- Cholesterol: 150 mg
Keywords: Using slightly stale bread can help absorb the egg mixture better and result in a less soggy final product. Feel free to experiment with different fruits like blueberries or raspberries in the filling. You can also prepare the filling a day in advance and store it in the refrigerator.