Description

This Strawberry Cheesecake Stuffed French Toast is a decadent yet easy-to-make breakfast treat. Creamy cheesecake filling is tucked inside thick slices of brioche or challah, then pan-fried to golden perfection and topped with a warm strawberry compote. Perfect for special mornings, brunch with friends, or when you want to turn breakfast into a celebration.

Ingredients

Scale

Cheesecake Filling:

8 oz cream cheese, softened
¼ cup powdered sugar, sifted
1 tsp vanilla extract
Zest of ½ lemon

French Toast:

8–10 slices thick-cut brioche or challah (¾-inch thick)
4 large eggs
½ cup whole milk
¼ cup heavy cream
½ tsp cinnamon
Pinch of nutmeg
Pinch of salt
Butter, for cooking

Strawberry Topping:

2 cups fresh strawberries, hulled and sliced
2 tbsp sugar
1 tsp lemon juice
½ tsp vanilla extract

Optional for Serving:

Whipped cream
Maple syrup
Powdered sugar
Extra fresh strawberries
Mint leaves

Instructions

Make Cheesecake Filling:
Beat softened cream cheese until fluffy. Add powdered sugar, vanilla, and lemon zest. Mix until smooth. Transfer to a piping bag or zip-top bag.
Prepare Strawberry Topping:
In a saucepan, combine strawberries, sugar, lemon juice, and vanilla. Cook over medium heat for 5–7 minutes until juicy and syrupy. Remove from heat and set aside.
Stuff the Bread:
Cut a pocket into each slice of bread. Pipe ~2 tablespoons of filling into each pocket.
Make the Custard:
In a shallow dish, whisk together eggs, milk, cream, cinnamon, nutmeg, and salt.
Cook the French Toast:
Heat butter in a skillet over medium heat. Dip stuffed bread into custard for ~15 seconds per side. Cook 3–4 minutes per side until golden and set.
Serve:
Plate 1–2 slices per serving. Top with strawberry compote, whipped cream, syrup, and any extras.

Notes

Day-old bread holds up better when stuffing and soaking.

The cheesecake filling and strawberry topping can be prepared the night before.

For a dairy-free version, use plant-based cream cheese and milk.

Don’t overstuff the bread—2 tbsp is ideal to avoid leaks during cooking.

Prep Time: 20 minutes
Cook Time: 20 minutes
Category: Breakfast / Brunch
Method: Stove-top
Cuisine: American

Nutrition

Serving Size: 2 slices
Calories: 480
Sugar: 30g
Sodium: 310mg
Fat: 24g
Saturated Fat: 13g
Unsaturated Fat: 9g
Trans Fat: 0g
Carbohydrates: 52g
Fiber: 2g
Protein: 14g
Cholesterol: 170mg

Keywords: stuffed french toast, strawberry cheesecake french toast, brunch recipes, weekend breakfast