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Strawberry Stuffed French Toast Recipe

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4.1 from 64 reviews

This Strawberry Stuffed French Toast is a delightful twist on the classic breakfast favorite. Soft brioche bread slices are carefully hollowed and filled with a creamy mixture of sweetened cream cheese and fresh strawberries. The stuffed slices are then soaked in a cinnamon-vanilla egg mixture and pan-fried to golden perfection. Finished with powdered sugar, maple syrup, and extra fresh strawberries for a vibrant and indulgent treat that’s perfect for breakfast or brunch.

Ingredients

Strawberry Filling

  • ¾ cup chopped fresh strawberries (small bite-sized pieces)
  • 3 tablespoons granulated sugar (divided)
  • 6 oz cream cheese, softened

French Toast Base

  • 2 large eggs
  • 1 cup milk
  • ¼ teaspoon ground cinnamon
  • 1 teaspoon vanilla extract
  • 1 large brioche loaf

Cooking and Toppings

  • 2 tablespoons salted butter (for frying)
  • Powdered sugar (for topping)
  • Maple syrup (for topping)
  • Fresh strawberries (for topping)

Instructions

  1. Prepare the Strawberry Syrup: Hull and chop the strawberries into small bite-sized pieces. Combine half of the chopped strawberries with 1.5 tablespoons of granulated sugar in a saucepan over medium heat. Stir until the strawberries soften, release their juices, and the mixture thickens to a syrupy consistency. Remove from heat and let it cool to room temperature.
  2. Make the Cream Cheese Filling: In a large bowl, mix the softened cream cheese with the cooled strawberry syrup using a rubber spatula, mashing gently to create a smooth mixture. Fold in the remaining fresh strawberries and set aside.
  3. Prepare the Egg Mixture: In a wide, shallow bowl, whisk together the eggs, milk, vanilla extract, ground cinnamon, and the remaining 1.5 tablespoons of sugar until fully combined. Set aside.
  4. Slice and Hollow the Brioche: Remove the ends of the brioche loaf, then slice it into 2-inch thick slices. Using a knife and fingers, carefully cut a slit into the center of each slice, leaving about 1 cm of bread on all sides, and gently open to create a pocket, taking care not to break the bread.
  5. Stuff the Bread: Spoon about 2 tablespoons of the strawberry cream cheese filling into the pocket of each slice, pressing the filling evenly into the sides and bottom. Pat the stuffed bread gently to secure the filling. Clean any filling that oozes out.
  6. Heat the Skillet: Place a large skillet over medium heat and melt the butter until it is bubbly and hot.
  7. Soak the Stuffed Slices: Dip each stuffed brioche slice into the egg mixture, soaking both sides for about 10–15 seconds each, allowing the mixture to absorb thoroughly.
  8. Pan Fry the French Toast: Place the soaked slices into the hot skillet without overcrowding. Fry for approximately 2 minutes on each side and about 30 seconds on each end until golden brown. Monitor to prevent burning and flip when the underside is nicely browned.
  9. Keep Warm: If cooking in batches, place finished slices on a cookie sheet in a 250°F oven to keep warm while frying the rest.
  10. Serve: Dust the French toast with powdered sugar, drizzle with maple syrup, and garnish with fresh strawberries. Serve immediately while hot.

Notes

  • The cooked strawberry syrup can be prepared ahead of time and refrigerated to speed up the process on serving day.
  • French toast is best served fresh, but leftovers can be stored covered in the refrigerator for up to two days.
  • To reheat, crisp up the French toast in a hot pan then warm it in a 300°F oven for 10 minutes to heat through without drying out.

Find it online: https://flavorspath.com/strawberry-stuffed-french-toast-recipe/