Description
This Strawberry Cheesecake Stuffed French Toast is a decadent yet easy-to-make breakfast treat. Creamy cheesecake filling is tucked inside thick slices of brioche or challah, then pan-fried to golden perfection and topped with a warm strawberry compote. Perfect for special mornings, brunch with friends, or when you want to turn breakfast into a celebration.
Ingredients
Cheesecake Filling:
8 oz cream cheese, softened
¼ cup powdered sugar, sifted
1 tsp vanilla extract
Zest of ½ lemon
French Toast:
8–10 slices thick-cut brioche or challah (¾-inch thick)
4 large eggs
½ cup whole milk
¼ cup heavy cream
½ tsp cinnamon
Pinch of nutmeg
Pinch of salt
Butter, for cooking
Strawberry Topping:
2 cups fresh strawberries, hulled and sliced
2 tbsp sugar
1 tsp lemon juice
½ tsp vanilla extract
Optional for Serving:
Whipped cream
Maple syrup
Powdered sugar
Extra fresh strawberries
Mint leaves
Instructions
Make Cheesecake Filling:
Beat softened cream cheese until fluffy. Add powdered sugar, vanilla, and lemon zest. Mix until smooth. Transfer to a piping bag or zip-top bag.Prepare Strawberry Topping:
In a saucepan, combine strawberries, sugar, lemon juice, and vanilla. Cook over medium heat for 5–7 minutes until juicy and syrupy. Remove from heat and set aside.Stuff the Bread:
Cut a pocket into each slice of bread. Pipe ~2 tablespoons of filling into each pocket.Make the Custard:
In a shallow dish, whisk together eggs, milk, cream, cinnamon, nutmeg, and salt.Cook the French Toast:
Heat butter in a skillet over medium heat. Dip stuffed bread into custard for ~15 seconds per side. Cook 3–4 minutes per side until golden and set.Serve:
Plate 1–2 slices per serving. Top with strawberry compote, whipped cream, syrup, and any extras.
Notes
Day-old bread holds up better when stuffing and soaking.
The cheesecake filling and strawberry topping can be prepared the night before.
For a dairy-free version, use plant-based cream cheese and milk.
Don’t overstuff the bread—2 tbsp is ideal to avoid leaks during cooking.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Breakfast / Brunch
- Method: Stove-top
- Cuisine: American
Nutrition
- Serving Size: 2 slices
- Calories: 480
- Sugar: 30g
- Sodium: 310mg
- Fat: 24g
- Saturated Fat: 13g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 2g
- Protein: 14g
- Cholesterol: 170mg
Keywords: stuffed french toast, strawberry cheesecake french toast, brunch recipes, weekend breakfast