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Strawberry Cheesecake Stuffed French Toast

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This decadent stuffed French toast is filled with sweet, creamy cheesecake filling and fresh strawberries, then pan-fried to golden perfection. It’s perfect for a special breakfast, brunch, or even dessert!

Ingredients

Scale

For the French Toast:

  • 4 thick slices of brioche or challah bread (Texas toast works too)
  • 2 large eggs
  • 1/2 cup whole milk (or heavy cream for extra richness)
  • 1 tsp vanilla extract
  • 1/2 tsp ground cinnamon
  • 1 tbsp sugar
  • 1 tbsp butter (for cooking)

For the Cheesecake Filling:

  • 4 oz cream cheese, softened
  • 2 tbsp powdered sugar
  • 1/2 tsp vanilla extract
  • 1/3 cup fresh strawberries, diced

For Toppings (Optional but Delicious!):

  • Powdered sugar (for dusting)
  • Whipped cream
  • Maple syrup or strawberry syrup
  • Extra fresh strawberries

Instructions

1. Make the Cheesecake Filling:

  • In a small bowl, mix cream cheese, powdered sugar, and vanilla extract until smooth.
  • Fold in diced strawberries and set aside.

2. Prepare the French Toast Batter:

  • In a shallow bowl, whisk together eggs, milk, vanilla, cinnamon, and sugar until well combined.

3. Assemble the Stuffed French Toast:

  • Spread 2 tbsp of cheesecake filling onto one side of a bread slice.
  • Place another slice on top to make a sandwich. Press gently to seal the edges.
  • Repeat for remaining slices.

4. Cook the French Toast:

  • Heat butter in a skillet or griddle over medium heat.
  • Dip each stuffed sandwich into the egg mixture, coating both sides evenly.
  • Cook for 3-4 minutes per side until golden brown and crisp.

5. Serve & Enjoy:

  • Dust with powdered sugar and top with fresh strawberries, whipped cream, and syrup.
  • Serve warm and enjoy the gooey cheesecake filling!

Notes

  • Want it extra crispy? Use crushed cornflakes or graham cracker crumbs as a coating before cooking.
  • Make it ahead: Assemble the stuffed bread the night before and store in the fridge. Just dip and cook in the morning!
  • Swap it up! Try this with blueberries, raspberries, or Nutella for a fun variation.