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Jessica T. Brown

20-Minutes Strawberry Cream Cheese Stuffed French Toast

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
Servings: 6
Course: Breakfast, Brunch
Cuisine: American, Comfort Food
Ingredients Equipment Method Notes

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

Equipment

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

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.