Description
Brioche bread stuffed with creamy strawberry cheesecake filling, dipped in a rich custard, and pan-fried to golden perfection. A decadent breakfast or brunch treat!
Ingredients
Scale
- 8 ounces cream cheese, softened
- 1/4 cup granulated sugar
- 1/2 teaspoon vanilla extract
- 1/4 cup strawberry jam (high-quality recommended)
- 1/4 cup diced fresh strawberries
- 8 slices of brioche bread (or challah, Texas toast)
- 4 large eggs
- 1/2 cup milk
- 1/4 cup heavy cream
- 2 tablespoons granulated sugar
- 1 teaspoon vanilla extract
- 1/4 teaspoon ground cinnamon
- Pinch of salt
- 2 tablespoons butter
- 2 tablespoons vegetable oil (or canola oil)
- Powdered sugar, for dusting
- Fresh strawberries, sliced
- Whipped cream
- Maple syrup
- Strawberry sauce
- Graham cracker crumbs
Instructions
- Prepare the Strawberry Cheesecake Filling: In a medium bowl, combine the softened cream cheese and granulated sugar. Beat with an electric mixer on medium speed until light and fluffy, about 2-3 minutes. Add the vanilla extract and strawberry jam. Beat again until well combined. Gently fold in the diced fresh strawberries. Cover and refrigerate for at least 30 minutes (or up to 2 days).
- Assemble the French Toast Sandwiches: Lay out four slices of bread. Evenly spread the chilled strawberry cheesecake filling onto each slice. Top with another slice of bread, creating four sandwiches. Gently press down.
- Prepare the French Toast Batter: In a shallow dish, whisk together the eggs, milk, heavy cream, granulated sugar, vanilla extract, cinnamon, and salt until well combined and the sugar is dissolved.
- Cook the French Toast: Heat a large skillet or griddle over medium heat. Add the butter and vegetable oil. Once melted, carefully dip each French toast sandwich into the egg mixture, coating both sides evenly (20-30 seconds per side).
- Place the soaked French toast sandwiches onto the hot skillet. Cook for about 3-4 minutes per side, or until golden brown and cooked through. Don’t overcrowd the skillet; cook in batches if needed.
- Remove from the skillet and place on a wire rack to drain excess oil. Keep warm in a preheated oven (200°F) if cooking in batches.
- Serve: Dust with powdered sugar, if desired. Top with fresh sliced strawberries, whipped cream, maple syrup, or strawberry sauce. Graham cracker crumbs are also a great addition. Serve immediately.
Notes
- Tips for Success:
- Use high-quality ingredients.
- Don’t oversoak the bread (20-30 seconds per side).
- Don’t overcrowd the skillet.
- Adjust the sweetness to your liking.
- Get creative with the toppings.
- Variations:
- Different Berries: Substitute the strawberries with other berries like raspberries, blueberries, or blackberries.
- Different Jams: Experiment with different flavors of jam, such as raspberry jam, blackberry jam, or even fig jam.
- Chocolate Chips: Add chocolate chips to the cheesecake filling for a chocolate-strawberry twist.
- Lemon Zest: Add a teaspoon of lemon zest to the cheesecake filling for a bright, citrusy flavor.
- Nutella Swirl: Swirl a spoonful of Nutella into the cheesecake filling for a hazelnut-chocolate flavor.
- Make Ahead Tips:
- Cheesecake Filling: The cheesecake filling can be made up to 2 days in advance and stored in the refrigerator.
- Assembled Sandwiches: You can assemble the French toast sandwiches ahead of time and store them in the refrigerator for up to 8 hours. Just be sure to wrap them tightly in plastic wrap to prevent them from drying out. When ready to cook, dip them in the egg mixture and cook as directed.
- Storage Instructions:
- Leftover Strawberry Cheesecake French Toast can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet or microwave before serving.
- Prep Time: 20 minutes
- Cook Time: 20 minutes