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20-Minutes Strawberry Cream Cheese Stuffed French Toast

Jessica T. Brown
A luscious, stuffed French toast made by filling brioche with a creamy mixture of whipped cream cheese and fresh strawberries, then dipping in a lightly spiced egg batter and pan-frying until golden.
Perfect for a cozy breakfast or brunch.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Breakfast, Brunch
Cuisine American, Comfort Food
Servings 6

Equipment

  • 1 Mixing Bowls
  • 2 Balloon Whisk
  • 1 Nonstick Skillet (1 medium)
  • Spatula

Ingredients
  

  • 8 ounces whipped cream cheese
  • 2 tablespoons honey
  • ¼ cup diced fresh strawberries plus extra for serving
  • 12 slices brioche bread 1 loaf
  • 1 cup milk
  • 4 large eggs
  • ½ teaspoon vanilla extract
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon salt
  • 3 tablespoons butter

Instructions
 

  • Prepare the Cream Cheese Filling: In a medium mixing bowl, combine the whipped cream cheese with honey and diced strawberries.
    Use a spoon or spatula to gently fold the ingredients together until they form a smooth, slightly chunky mixture.
    Set this flavorful filling aside to let the flavors meld while you prepare the egg batter.
  • Whisk the Egg Mixture: In a large shallow bowl, crack the eggs and add the milk, vanilla extract, ground cinnamon, and salt.
    Use a balloon whisk to vigorously whisk the ingredients together until fully blended and slightly frothy, ensuring the spices and salt are evenly distributed for maximum flavor.
  • Assemble the Stuffed French Toast: Lay out six slices of brioche bread on a clean surface.
    Evenly spread a generous layer of the cream cheese and strawberry mixture onto each slice.
    Top each with a remaining slice of brioche, pressing gently around the edges to seal the filling inside, creating six stuffed sandwiches.
  • Heat the Skillet and Melt Butter: Place a medium nonstick skillet over medium heat and add ½ tablespoon of butter.
    Allow the butter to melt completely and coat the bottom of the pan, ensuring it’s hot enough before cooking to achieve a golden crust on the French toast.
  • Dip and Cook the French Toast: Carefully dip each stuffed brioche sandwich into the egg mixture, making sure to fully coat both sides.
    Immediately transfer to the preheated skillet and cook for 3 to 4 minutes on the first side, until the edges turn a rich golden brown.
    Flip gently using a spatula and cook the other side for an additional 3 to 4 minutes.
  • Finish Cooking and Serve: Repeat the dipping and cooking process for the remaining sandwiches, adding more butter to the skillet as needed.
    Once all pieces are cooked to a golden perfection, remove from heat and serve immediately with extra fresh strawberries, maple syrup, and a dusting of powdered sugar if desired.

Notes

  • Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet to preserve crispness.
  • For dairy-free options, substitute cream cheese with Greek yogurt or a plant-based spread, and use any plant-based milk instead of regular milk.
  • Flax eggs can replace regular eggs for a vegan-friendly version, maintaining the binding and richness of the batter.
  • Use brioche or another soft, slightly sweet bread for best texture and flavor; avoid dense breads that won’t soak up the batter well.
  • Customize the filling by adding other berries or a touch of lemon zest for extra brightness and complexity.