Strawberry Cream Cheese Stuffed French Toast

Ingredients

For the Filling

• 120g cream cheese, softened
• 2 tablespoons powdered sugar
• 1/2 teaspoon vanilla extract
• 1/2 cup chopped strawberries

For the French Toast

• 8 slices thick bread
• 3 large eggs
• 1/2 cup milk
• 1 teaspoon cinnamon
• 1 teaspoon vanilla extract
• 1 tablespoon butter

For Serving

• Fresh strawberries
• Maple syrup
• Powdered sugar

Instructions

Step 1: Make the Filling

Mix cream cheese, powdered sugar, vanilla, and chopped strawberries.

Step 2: Fill the Bread

Spread filling between two slices of bread to make sandwiches.

Step 5: Cook

Melt butter in a skillet and cook each sandwich until golden on both sides.

Step 6: Serve

Top with strawberries, powdered sugar, and maple syrup.

Cooking the Filled Center Evenly

Use thick bread that can hold the cream-cheese filling without tearing, but do not soak the sandwiches in custard for too long. The outside should absorb enough egg mixture to brown while the center remains structured.

Cook over medium to medium-low heat so the bread can turn golden while the filling warms. High heat can darken the outside before the cream cheese in the middle loses its chill.

How to Store Leftovers

Refrigerate leftover stuffed French toast in a covered container within 2 hours and use within 3 to 4 days. Keep fresh strawberries or syrup separate. Because of the cream-cheese filling, do not leave the cooked sandwiches at room temperature beyond 2 hours (1 hour above 90°F/32°C).

How to Reheat

Warm leftover stuffed French toast in a covered skillet over medium-low heat or in a low oven until the center is warm. Avoid high heat, which can brown the bread before the cream-cheese filling heats through; add fresh strawberries, powdered sugar, and syrup afterward.

Nutrition Information

Nutrition is an estimate and can vary with brands, portion size, and substitutions.