If you’re looking to elevate your breakfast or brunch game, this Stuffed French Toast with Strawberries is a showstopper. Imagine thick slices of brioche, golden and crisp on the outside, cradling a luscious cream cheese filling and sweet macerated strawberries. Whether you’re planning a special brunch, celebrating a holiday morning, or simply indulging in a luxurious weekend treat, this recipe delivers comfort and decadence in every bite.

Why You’ll Love This Recipe

This stuffed French toast is for anyone who loves a blend of creamy sweetness and fruity freshness, all wrapped in buttery, golden-brown bread. The cream cheese filling, slightly tangy from a touch of lemon juice, balances beautifully with the sweet, juicy strawberries. Plus, with simple ingredients and easy-to-follow steps, it’s a recipe that makes you look like a brunch pro without requiring chef-level skills.

Ingredients You’ll Need

Cream Cheese Filling:

8 ounces (1 pkg) cream cheese, softened
1/4 cup sour cream
1 tablespoon lemon juice
3/4 cup powdered sugar, plus more for topping
2 teaspoons vanilla extract

Strawberries:

8 ounces (1 heaping cup) strawberries, thinly sliced
3 tablespoons granulated sugar

French Toast:

10-12 slices stale brioche sliced 3/4-inch thick (or use challah, Texas toast, or any sturdy thick-cut bread)
4 eggs
1 cup half and half (or substitute with whole milk)
1 teaspoon ground cinnamon
1 teaspoon vanilla extract
1 tablespoon vegetable oil, divided
6 tablespoons butter, divided

Toppings (Optional but Recommended):

Powdered sugar
Fresh berries
Syrup
Whipped cream

Kitchen Equipment Needed:

Large mixing bowl
Hand-held mixer or whisk
Shallow dish for egg mixture
Nonstick skillet or cast-iron skillet
Spatula
Sharp knife for slicing strawberries
Measuring cups and spoons

Step-by-Step Instructions

1. Macerate the Strawberries

Add sliced strawberries to a bowl and stir in 3 tablespoons of granulated sugar. Let the strawberries sit for about 10 minutes. This process softens them and draws out their natural juices, enhancing the flavor and creating a light syrup.

2. Make the Cream Cheese Filling

In a large mixing bowl, combine the cream cheese, sour cream, lemon juice, powdered sugar, and vanilla extract. Beat with a hand-held mixer until smooth and fluffy. Set aside.

3. Prepare the Egg Mixture

In a shallow dish, whisk together the eggs, half and half, ground cinnamon, and vanilla extract. Place the dish close to your stovetop for easy access when cooking.

4. Assemble the Sandwiches

Spread a thick layer of the cream cheese mixture on one side of each bread slice, leaving a 1/4-inch border around the edges. Arrange a layer of macerated strawberries on top of the cream cheese. Spread another layer of cream cheese on a new slice of bread and place it on top of the strawberries, cream cheese side down, to form a sandwich. Repeat with the remaining bread slices.

5. Cook the French Toast

Melt 2 tablespoons of butter in a nonstick skillet over medium heat along with 1 teaspoon of vegetable oil. Dip each sandwich into the egg mixture, ensuring both sides are well-coated. Allow any excess to drip off before placing the sandwich in the skillet.

Cook for 2-3 minutes per side, or until each side is golden brown and crispy. Repeat the process with the remaining sandwiches, adding more butter and oil as needed.

6. Serve and Enjoy

Serve the stuffed French toast immediately with your favorite toppings — a dusting of powdered sugar, a drizzle of syrup, extra strawberries, or a dollop of whipped cream.

Tips for Success

Use Stale Bread: Slightly stale bread holds up better when dipped in the egg mixture, preventing sogginess.
Don’t Oversoak: Dip the sandwiches quickly into the egg mixture. Oversoaking can make the bread too soft, leading to a mushy texture.
Cooking in Batches: Avoid overcrowding the pan; cook two sandwiches at a time for the best results.

Storage and Reheating

If you have leftovers (lucky you!), store them in an airtight container in the fridge for up to two days. To reheat, warm the French toast in a skillet over medium heat for a few minutes per side, or pop them into the oven at 350°F for about 10 minutes.

Pairing Suggestions

Stuffed French toast pairs wonderfully with a hot cup of coffee, a tall glass of freshly squeezed orange juice, or even a mimosa for those extra-special brunches.

Frequently Asked Questions

Q: Can I make this ahead of time? A: Yes! You can assemble the sandwiches the night before and store them in the refrigerator. Cook them fresh in the morning for the best results.

Q: Can I use frozen strawberries? A: Fresh strawberries are ideal, but if you only have frozen ones, thaw them and drain any excess liquid before using.

Q: What if I don’t have brioche? A: Challah, Texas toast, or any thick-cut sturdy bread works well.

Q: Can I freeze stuffed French toast? A: Absolutely. Wrap each cooled sandwich in plastic wrap and store in a freezer-safe container for up to a month. Reheat in the oven for best results.

Ready to Make Some Magic in the Kitchen?

This stuffed French toast with strawberries is a brunch masterpiece that will impress your family, friends, and most importantly, your taste buds. Don’t forget to share this recipe with fellow food lovers and subscribe to the blog for more delectable dishes straight to your inbox.

Happy cooking!

Stuffed French Toast with Strawberries

Irresistible Stuffed French Toast with Strawberries: A Brunch Delight