Strawberry Cream French Toast

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This dish is perfect for a weekend brunch or when you want to make breakfast a little more special. ๐Ÿ“๐Ÿž๐Ÿ’–โœจ


8 slices of thick bread (such as brioche or challah)
1 cup strawberries, sliced
1 cup cream cheese, softened
2 tablespoons powdered sugar (more for dusting)
1 teaspoon vanilla extract
2 eggs
1/2 cup milk
1 teaspoon cinnamon
Butter for pan-frying
Maple syrup and additional strawberries for serving


Prepare the Filling:

In a bowl, mix together the cream cheese, powdered sugar, and vanilla extract until smooth. Gently fold in the sliced strawberries.

Assemble the Sandwiches:

Spread a generous amount of the strawberry cream mixture on a slice of bread. Top with another slice to make a sandwich. Repeat with the remaining slices.

Prepare the Egg Mixture:

In a shallow dish, whisk together the eggs, milk, and cinnamon.

Dip the Sandwiches:

Heat a non-stick skillet or griddle over medium heat and melt some butter.
Dip each sandwich in the egg mixture, ensuring both sides are coated.


Place the dipped sandwiches in the skillet and cook for about 3-4 minutes on each side or until they are golden brown and crispy.


Serve the stuffed French toast warm, dusted with powdered sugar, and with maple syrup and additional fresh strawberries on the side.

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