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Go big for breakfast with French toast stuffed full of strawberry cheesecake goodness. It’s got the tangy creaminess you crave and that crispy outside everyone loves. Whip this up for brunch when you want to spoil someone—or yourself! Every bite is sweet, crunchy, and feels totally special.
Why You'll Want This Yummy Dish
This Strawberry Cheesecake French Toast packs zingy, creamy filling and loads of juicy strawberries. It’s classic French toast taken to a whole new level that’s both simple to pull off and knockout delicious. You’ll love the crisp edges wrapped around that lush middle.
Key Ingredients You'll Need
- Cream Cheese Base: 8 oz (227g) full-fat, let it soften until smooth—no hard chunks
- Powdered Sugar: Use 1/4 cup (30g), sift it so it blends in easy, 10X grade if you can get it
- Pure Vanilla Extract: Go with 1 teaspoon (5ml), clear if possible, made with alcohol
- Fresh Strawberries: 1 cup (150g) chopped into quarter-inch bits, look for super red and almost fully ripe
- Artisanal Bread: 8 slices of thick brioche or challah, let them sit out a day so they soak up more flavor
- Fresh Eggs: 4 large (200g), room temp if you can, go for grade AA
- Whole Milk: 1 cup (240ml), should be at room temp, at least 3.5% fat
- Ground Cinnamon: 1/2 teaspoon (1.3g), Ceylon is great, freshly ground is best
- Unsalted Butter: 4 tablespoons (56g), soft and European-style if possible—look for high butterfat
- Pure Maple Syrup: Warm up some Grade A Dark Amber to about 110°F (43°C) for pouring on top
- For Garnish:
- Extra strawberries: 1/2 cup (75g), diced up
- Powdered sugar: 2 tablespoons (15g), sprinkle on right before serving
- Fresh mint: 8 to 10 leaves, toss on top for a little color
How to Make It - Simple Steps
- Get Set Up
- Warm up your kitchen to about 68-72°F (20-22°C). Try to keep it not too humid. Get a big skillet or plug in the griddle. Lay out everything you’ll need plus shallow plates for dunking the toast.
- Make the Filling
- Whip the cream cheese for about 2 minutes—it should get nice and smooth. Slowly add powdered sugar and vanilla. Gently mix in the strawberries. Keep it all cool (about 65-68°F / 18-20°C) so it stays thick.
- Mix the Custard
- Beat eggs up until white and yolks mix together. Add milk as you go, keep whisking. Add vanilla and cinnamon, mix until it looks smooth. Strain it to catch any eggy bits. Try to keep it at 65°F (18°C).
- Build the Sandwiches
- Slather 2 oz (56g) of filling on each bottom slice, leave the edges bare. Top with another slice and gently press so they stick. The sandwich should be around 2 to 2.5 inches thick.
- Cook 'Em Up
- Crank the griddle to 350°F (177°C) exactly. Toss on a tablespoon of butter till it’s melted and foamy. Dip your sandwich in the custard for 20 seconds on each side, then grill for 3–4 minutes on each side. You want golden brown outside (Pantone 7509 C!), and inside should hit 145°F (63°C).
- Finishing Touches
- Let them rest about 2 minutes before slicing into triangles. Plate with:
- 2 tablespoons of warm maple syrup (110°F / 43°C)
- 28g (1 oz) diced strawberries
- Some powdered sugar on top
- A mint leaf
Tricks For Epic French Toast
- Stick With Thick Slices: Thicker bread really holds that filling and won’t get all mushy
- Tweak The Taste: Craving more sweetness? Just bump up the sugar or vanilla in the middle
- Take It Slow With The Heat: Medium heat makes sure your toast doesn’t burn and gives that filling time to warm up
Fun Ways To Mix It Up
- Berry Party: Throw in raspberries or blueberries along with the strawberries for something fresh
- Chocolate Lovers: Mix mini chocolate chips into your cheesecake filling for a bonus treat
- Try Gluten-Free: Swap in gluten-free bread so everyone can enjoy
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An Unbeatable Brunch Treat
This French Toast stuffed with cheesecake and strawberries is a true WOW for any brunch with friends or if you’re craving something out-of-the-ordinary to start your day. It’s cozy and fancy all at once—definitely one meal you’ll remember!
Common Questions
- → Which bread should I pick?
Go for thick slices of challah or brioche. They're sturdy, soak up the batter just right, and keep the middle from turning soggy.
- → Is it possible to prepare this in advance?
You can make the cheesecake mix a day early, but keep the stuffing and frying until right before you want to eat. That way the bread stays crisp.
- → Are frozen strawberries OK?
Fresh ones are your best bet. If you only have frozen, melt them and drain off all extra juice so your filling isn’t watery.
- → Why does the filling come out?
Pinch the bread edges shut before you dip them. Don’t go crazy with the amount inside, and things should stay put.
- → Can I swap in other fruits?
For sure—try peaches or other berries. Just chop them small and make sure they're not super juicy so things don't get messy.