Strawberry Cheesecake Stuffed French Toast
A delightful breakfast that combines creamy cheesecake filling with fluffy French toast, topped with fresh strawberries and maple syrup.
Ingredients
For the French Toast
- 8 slices Thick bread Brioche, Challah, or French bread can be used.
- 4 large Eggs Flax eggs can be used for a vegan option.
- 1 cup Milk Almond milk or oat milk can be substituted.
- 2 tsp Vanilla extract Almond extract can be used as an alternative.
- 1 tsp Cinnamon Nutmeg can be used for a different spice profile.
- 1 tbsp Butter For frying the French toast.
- To taste Maple syrup For serving; honey or agave syrup can be used.
For the Filling
- 8 oz Cream cheese Mascarpone or ricotta can be used.
- 1 cup Fresh strawberries, sliced Can substitute with blueberries, raspberries, or peaches.
- 1 tbsp Sugar To blend with the filling.
Instructions
Preparation of Filling
- In a medium bowl, combine cream cheese, sliced strawberries, and one tablespoon of sugar. Mix until well blended.
Make the Custard
- In another bowl, whisk together eggs, milk, vanilla extract, cinnamon, and the remaining sugar.
Assemble the Sandwiches
- Take a slice of bread, spread a generous amount of the cream cheese mixture on top, and top it with another slice of bread, forming a sandwich. Repeat until all slices are used.
Cooking
- Preheat a skillet over medium heat and add a tablespoon of butter.
- Once the butter melts, take your assembled sandwich, dip it into the custard mixture, allowing it to soak for about 30 seconds on each side.
- Place it on the skillet and cook until golden brown, about 3-4 minutes per side.
Serving
- Top the French toast with more strawberries, a drizzle of maple syrup, and a dusting of powdered sugar for an extra touch of sweetness.
Notes
For added crispiness, consider frying your stuffed French toast in a mixture of butter and a little oil. Store leftovers in an airtight container in the fridge for up to 2-3 days.