Strawberry Cheese Toast

I whipped up this stuffed French toast one Sunday when I needed to use up some stale brioche, cream cheese, and strawberries hanging out in my fridge. What started as a simple fridge clean-out has turned into my family's top breakfast request every weekend! It's basically cheesecake for breakfast, but we can all pretend it's okay since we're calling it French toast. My kids now test every breakfast joint by comparing their French toast to my homemade version (hardly any make the cut!).

After trying this at a family brunch, my mother-in-law (who hardly ever asks for recipes) wanted to know how to make it! When word gets around that I'm making "the French toast," my teenage son's buddies suddenly show up at our door on Saturday mornings. There's something about that mix of crunchy outside, smooth filling, and juicy berries that makes everyone put down their phones and focus on their breakfast.

Quality Ingredients

• Brioche bread: This is truly the best choice for this dish! Its buttery, slightly sweet nature creates the ideal base. I've substituted challah when needed, and it works great too, but regular white bread or Texas toast just doesn't give you the same wow factor.
• Cream cheese: I always grab full-fat Philadelphia, making sure it's sitting at room temp for the smoothest mix. You can use the light kind if you want, but your filling won't be as rich or creamy.
• Fresh strawberries: They truly make this dish stand out! When strawberries are in season, this breakfast is simply amazing. I've tried using thawed frozen berries in winter when I had to, but fresh ones create those perfect pockets of juicy goodness.
• Real vanilla extract: The fancy stuff really matters in the egg mix. I ran out once and made it without - still tasty, but missing that special touch.
• Ground cinnamon: Just a dash in the egg mixture adds warmth without taking over the strawberry flavor. Sometimes I throw in a tiny bit of nutmeg too, which gives it nice depth.

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Cooking Guidelines

Smooth filling secrets

Getting that dreamy cream cheese mixture starts with properly softened cheese. I leave mine out for at least 30 minutes before breakfast prep. Mix it with powdered sugar until totally smooth, then gently fold in your strawberries. My first attempt had lumpy filling because I didn't soften the cream cheese enough - still tasted great but didn't look as nice when cut open.

Getting the right bread slices

You need the perfect bread thickness for stuffed French toast success. I cut brioche about an inch thick - thinner slices fall apart when stuffed, while thicker ones don't cook through properly. Try to find whole loaves so you can cut your own slices. Pre-sliced works too, just handle it extra carefully during dipping.

Proper filling spread

Finding the perfect balance of strawberries and cream cheese takes practice. I spread filling to about 1/4 inch from the edges, giving it room to spread when pressed without leaking during cooking. Diced strawberries work better than slices for more even distribution throughout.

The right way to dip

You want your egg coating to be just right without making soggy bread. I quickly dip each side of the assembled sandwich in egg mixture for about 5 seconds - enough to coat completely but not long enough to soak through. The mixture should coat the outside, not turn the bread into mush.

Finding the perfect heat

You need that golden outside with a warmed-through center. Medium heat works best - too hot burns the outside before the middle warms up, too cool makes soggy toast that takes forever. I use a nonstick pan or well-seasoned cast iron with a small pat of butter for each new sandwich to help with browning.

Serving it right

Timing matters for the best experience. I serve these right after cooking when they're crispiest. When cooking for several people, I keep finished pieces warm in a 200°F oven while making the rest. For the best look, I dust with powdered sugar using a small strainer right before serving, and offer warm maple syrup in a small pitcher on the side.

The first time I tried making this stuffed French toast, I went overboard with the filling and it all leaked onto the pan during cooking - tasty but super messy! Over time, I've figured out the right amount of filling, and learned that cutting strawberries into smaller pieces helps spread them more evenly. I've also found that putting the assembled sandwiches in the fridge for a quick chill helps set the filling so it doesn't leak as much while cooking.

Breakfast Delight

These gorgeous French toast creations deserve to be served with style! For everyday family breakfasts, I add some extra fresh berries on the side and little pitchers of warm maple syrup. When hosting special brunches, I go all out with whipped cream, homemade berry compote, and sometimes even a chocolate sauce drizzle for an extra-special treat. They taste amazing with crispy bacon or breakfast sausage to balance the sweetness, and adding a mimosa makes any morning feel like a celebration (even if we're just celebrating making it through another week!).

Creative Twists

You can play around with this stuffed French toast while keeping that amazing texture contrast. Try swapping strawberries for diced mango or pineapple and add a hint of coconut extract to the egg mix for a tropical feel. During fall, briefly cooked diced apples with cinnamon and brown sugar make an awesome filling. My daughter loves when I mix mini chocolate chips into the cream cheese. For a grown-up version, add a splash of Grand Marnier to your egg mixture and mix some orange zest into the filling.

Keeping It Fresh

This breakfast tastes best straight from the pan, but if you need to prep ahead, here's how: Make the cream cheese-filled sandwiches and keep them in the fridge (uncovered) for up to 4 hours. Only dip in egg mixture and cook right before eating. You can keep leftover cooked pieces in the fridge and warm them in a 350°F oven for about 10 minutes, though they won't be quite as amazing as fresh-made. I've found that freezing the uncooked stuffed sandwiches doesn't work well - the strawberries get too watery when thawed.

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I originally made this strawberry cream cheese stuffed French toast just to use up leftovers, but it's now our family's favorite breakfast tradition. There's something magical about the combo of warm bread, cool creamy filling, and sweet berries that feels special, whether it's a holiday morning or just a regular Saturday. While it looks fancy, it's actually one of the easier special breakfasts to make - no special equipment or flipping skills needed! Just seeing everyone's faces light up when I bring these golden, sugar-dusted treats to the table makes them worth the effort every single time.

Frequently Asked Questions

→ Could I switch the bread type?

For sure! While fluffy brioche is ideal, challah, French bread, or even thick Texas toast can hold the filling just fine. Keep about a 1-inch slice for the best outcome.

→ Can frozen strawberries be used?

If you're skipping fresh ones, ensure thawed frozen strawberries are well drained. Excess liquid can leave your toast too soggy.

→ How do I keep batches warm?

Pop finished pieces onto a baking sheet and into an oven set to 200°F. They’ll stay warm without overcooking.

→ Can I prep this ahead of time?

Sure thing! Mix the cheese filling and eggs the night before, but don’t assemble until right before cooking to keep everything intact.

→ What should I serve with it?

Fresh berries, whipped cream, or some crunchy nuts are perfect toppings. Pair it with bacon, sausage, or syrup for a full plate.