I stuffed brioche slices with cream cheese and fresh strawberries to make Strawberry French Toast with a hidden jam swirl that unfolds when you slice into it.

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I love making Strawberry French Toast when I want to impress without sounding like I’m trying too hard. My version is a little theatrical since it hides a creamy surprise of cream cheese and strawberries, and every bite makes you grin.

I call it my Stuffed French Toast Cream Cheese take on a Valentines Breakfast because it looks thoughtful but kind of mischievous, you know? Guests always ask what’s in it and drift into that quiet, curious stare.

If you like sweet mornings that feel special but not fussy, this one usually steals the show.

Ingredients

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Rich, buttery brioche that soaks custard well, adds soft texture and slight sweetness
Creamy, tangy cream cheese filling adds fat and protein, makes it decadently rich
Bright, juicy strawberries with vitamin C and fiber, they give fresh sweet-tart flavor
Eggs bind the custard, add protein and structure and help golden browning
Milk lightens custard, cream ups richness and mouthfeel, gives a silky texture
Powdered sugar adds soft sweetness for filling and dusting, melts into smooth finish
Cinnamon is a warm spice, small amount brightens flavor and pairs well with berries
Butter used to pan fry, gives golden crust and it’s rich buttery flavor
Maple syrup is optional drizzle, adds sweet caramel notes and balances tart fruit

Ingredient Quantities

8 slices brioche bread, about 1 inch thick

8 oz cream cheese, softened (one block), room temp

1/3 cup powdered sugar for the filling

1 tsp vanilla extract, divided

1 cup strawberries, hulled and sliced, plus extra for topping

4 large eggs

1 cup whole milk

1/2 cup heavy cream

2 tbsp granulated sugar

1/2 tsp ground cinnamon

Pinch of salt

2 tbsp unsalted butter, for the pan

Powdered sugar for dusting, to taste

Maple syrup for serving, to taste

How to Make this

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1. Make the strawberry cream filling: beat 8 oz softened cream cheese with 1/3 cup powdered sugar and 1/2 tsp of the vanilla until smooth; gently fold in about half of the sliced strawberries (reserve the rest for stuffing/topping).

2. Assemble sandwiches: spread a thick layer of the cream cheese mixture on 4 slices of brioche, top each with some of the reserved strawberries, then close with the remaining 4 slices to make 4 stuffed sandwiches; press edges lightly so they stick.

3. Whisk the custard: in a shallow dish whisk together 4 large eggs, 1 cup whole milk, 1/2 cup heavy cream, 2 tbsp granulated sugar, 1/2 tsp ground cinnamon, the remaining 1/2 tsp vanilla and a pinch of salt until smooth.

4. Chill briefly: put the assembled sandwiches in the fridge 10 minutes to help the filling set so they won’t fall apart when soaked.

5. Heat the pan and oven: preheat a large skillet or griddle over medium-low and add 2 tbsp unsalted butter; also set oven to 200 F to keep finished toast warm on a rack.

6. Dip carefully: working one sandwich at a time, gently dip each side into the custard for about 10 to 15 seconds so it soaks but doesn’t get soggy; press the custard into the bread with a spatula if needed.

7. Cook slowly: transfer to the buttered skillet and cook 3 to 4 minutes per side until deep golden and cooked through, lowering heat if it’s browning too fast; add a little more butter between batches if the pan gets dry.

8. Keep warm and finish: place cooked French toast on a wire rack in the oven so bottoms stay crisp while you finish the rest.

9. Serve: dust with powdered sugar, pile on extra sliced strawberries, and serve with warm maple syrup to taste.

10. Quick tips: don’t overfill or soak too long or the bread will fall apart, use room temp cream cheese for easy spreading, and cook on medium-low so the center heats without burning the outside.

Equipment Needed

1. Medium mixing bowl (for the cream cheese filling)
2. Shallow wide dish or pie plate (for whisking the custard)
3. Electric hand mixer or a sturdy whisk (mixer makes the filling easier)
4. Rubber spatula (for folding and spreading the filling)
5. Serrated knife and cutting board (to hull and slice strawberries, trim brioche)
6. Large skillet or griddle (use medium low heat so it doesnt burn)
7. Heatproof spatula or turner (for flipping the stuffed sandwiches)
8. Wire rack plus a rimmed baking sheet (to keep finished toast crisp in the warm oven)
9. Measuring cups and spoons (for milk, cream, sugars, cinnamon, vanilla)

FAQ

Q: Can I make this ahead of time? A: Yes, you can stuff the brioche and wrap each sandwich, refrigerate up to 24 hours, or freeze for longer; cook straight from fridge or thawed frozen and cook in a hot pan until golden, about 2 to 3 minutes per side.

Q: How do I stop the bread from getting soggy? A: Use day old or lightly toasted brioche so it soaks but holds shape, don't drown it in custard, just 10 to 20 seconds per side for 1 inch slices, and cook over medium heat so the center heats through without burning the outside.

Q: Any good substitutions for dairy or brioche? A: Sure, use challah or Texas toast if you dont have brioche, and swap cream cheese with vegan cream cheese and use almond or oat milk plus a splash of coconut cream for richness if you need dairy free.

Q: Can I freeze cooked or uncooked French toast? A: Both work, freeze assembled uncooked for best texture up to 1 month, or freeze cooked pieces on a tray then bag them; reheat in a 350 F oven until warmed through to keep crisp.

Q: How do I reheat leftovers without making them mushy? A: Reheat in a 350 F oven or toaster oven for 8 to 10 minutes, or use a skillet on low covered briefly; microwaving will be faster but makes them soggy, use only if you're in a hurry.

Q: Best way to serve it? A: Warm the sliced strawberries, dust with powdered sugar, add a pat of butter and good maple syrup, for extra fancy add whipped cream or a drizzle of strawberry compote.

Strawberries And Cream French Toast Recipe Substitutions and Variations

Brioche bread: swap with challah — same eggy, soft crumb; thick cut Texas toast or day old sourdough if you want sturdier slices; split croissants work too for extra indulgence.
Cream cheese (filling): mascarpone is the closest in richness and texture, Neufchatel if you want less fat, or ricotta blended smooth with a tablespoon of heavy cream to make it spreadable.
Heavy cream: use half and half for a lighter custard, or whole milk plus 2 tablespoons melted butter per cup to mimic the fat; for dairy free try full fat canned coconut milk.
Powdered sugar (for filling): make your own by blitzing granulated sugar with 1 teaspoon cornstarch in a blender till very fine, or use maple syrup or honey but expect a looser filling and adjust other liquids.

Pro Tips

1) Use slightly stale brioche or freeze the slices for 10 minutes before assembling so they soak without collapsing. If your bread is too fresh it just turns to mush, trust me its worth the extra minute.

2) Pat the strawberries dry before folding them into the cream cheese and keep any juices for a quick pan syrup. Too much juice = soggy filling, but the juices make a really nice drizzle if you reduce them with a little sugar.

3) Chill the assembled sandwiches longer than you think, or stick a toothpick in the edge while dipping to keep them together. If they still feel floppy, wrap them and pop them in the fridge 20 to 30 minutes, you wont regret it.

4) Cook low and slow, and add a little oil with the butter so it doesn’t burn. Keep finished slices on a wire rack in a warm oven so the bottoms stay crisp while you finish the rest, and dont pile them up or theyll steam.

Strawberries And Cream French Toast Recipe

Recipe by Francis Mead

0.0 from 0 votes

I stuffed brioche slices with cream cheese and fresh strawberries to make Strawberry French Toast with a hidden jam swirl that unfolds when you slice into it.

Servings

servings

Calories

435

kcal

Equipment: 1. Medium mixing bowl (for the cream cheese filling)
2. Shallow wide dish or pie plate (for whisking the custard)
3. Electric hand mixer or a sturdy whisk (mixer makes the filling easier)
4. Rubber spatula (for folding and spreading the filling)
5. Serrated knife and cutting board (to hull and slice strawberries, trim brioche)
6. Large skillet or griddle (use medium low heat so it doesnt burn)
7. Heatproof spatula or turner (for flipping the stuffed sandwiches)
8. Wire rack plus a rimmed baking sheet (to keep finished toast crisp in the warm oven)
9. Measuring cups and spoons (for milk, cream, sugars, cinnamon, vanilla)

Ingredients

8 slices brioche bread, about 1 inch thick
8 oz cream cheese, softened (one block), room temp
1/3 cup powdered sugar for the filling
1 tsp vanilla extract, divided
1 cup strawberries, hulled and sliced, plus extra for topping
4 large eggs
1 cup whole milk
1/2 cup heavy cream
2 tbsp granulated sugar
1/2 tsp ground cinnamon
Pinch of salt
2 tbsp unsalted butter, for the pan
Powdered sugar for dusting, to taste
Maple syrup for serving, to taste

Directions

Make the strawberry cream filling: beat 8 oz softened cream cheese with 1/3 cup powdered sugar and 1/2 tsp of the vanilla until smooth; gently fold in about half of the sliced strawberries (reserve the rest for stuffing/topping).
Assemble sandwiches: spread a thick layer of the cream cheese mixture on 4 slices of brioche, top each with some of the reserved strawberries, then close with the remaining 4 slices to make 4 stuffed sandwiches; press edges lightly so they stick.
Whisk the custard: in a shallow dish whisk together 4 large eggs, 1 cup whole milk, 1/2 cup heavy cream, 2 tbsp granulated sugar, 1/2 tsp ground cinnamon, the remaining 1/2 tsp vanilla and a pinch of salt until smooth.
Chill briefly: put the assembled sandwiches in the fridge 10 minutes to help the filling set so they won’t fall apart when soaked.
Heat the pan and oven: preheat a large skillet or griddle over medium-low and add 2 tbsp unsalted butter; also set oven to 200 F to keep finished toast warm on a rack.
Dip carefully: working one sandwich at a time, gently dip each side into the custard for about 10 to 15 seconds so it soaks but doesn’t get soggy; press the custard into the bread with a spatula if needed.
Cook slowly: transfer to the buttered skillet and cook 3 to 4 minutes per side until deep golden and cooked through, lowering heat if it’s browning too fast; add a little more butter between batches if the pan gets dry.
Keep warm and finish: place cooked French toast on a wire rack in the oven so bottoms stay crisp while you finish the rest.
Serve: dust with powdered sugar, pile on extra sliced strawberries, and serve with warm maple syrup to taste.
Quick tips: don’t overfill or soak too long or the bread will fall apart, use room temp cream cheese for easy spreading, and cook on medium-low so the center heats without burning the outside.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.