Strawberries & Cream Stuffed French Toast
This strawberries & cream stuffed French toast is no ordinary breakfast recipe. It's made with a homemade brioche loaf, stuffed with a sweet cream cheese filling and fresh strawberries, soaked in a milk, egg mixture, and then cooked until golden & crispy. Top with homemade whipped cream, more fresh strawberries, and a generous drizzle of maple syrup!
Equipment
Ingredients
For the strawberries & cream filling:
- 227 g (8 oz) block-style cream cheese, cold
- 38 g (⅓ cup) powdered sugar, sifted
- 1 teaspoon vanilla bean paste
- 12 oz fresh strawberries, + more for topping
For the french toast:
- 1 brioche loaf, cut into 1” slices
- 227 g (1 cup) whole milk
- 3 eggs
- 1 teaspoon cinnamon
- 1 teaspoon vanilla extract
- ¼ teaspoon fine sea salt
For the whipped cream:
- 113 g (½ cup) heavy cream, cold
- 12 g (1 tablespoon) granulated sugar
Instructions
For the strawberries & cream filling:
- In a medium bowl, combine the cream cheese, powdered sugar, and vanilla bean paste. Use an electric mixer to cream until fully combined and smooth. Set aside.
- Cut the strawberries into small pieces. Set aside.
To assemble the french toast:
- Spread a generous amount of the cream cheese filling onto one side of each brioche slice. Arrange an even layer of strawberries on half of the slices, then top with the paired brioche slices. Set aside.
To make the french toast:
- Place a large skillet over low-medium heat.
- In a large bowl, whisk together the milk, eggs, cinnamon, vanilla, and salt until fully combined.
- Dip each stuffed brioche into the milk, egg mixture, fully coating the sides, as well.
- Add a small pat of butter to the skillet, then add the stuffed brioche. Once the brioche is evenly golden, after about 2-3 minutes, flip over onto the other side. Don’t forget the sides of the brioche too! Repeat with the remaining stuffed brioche.
For the whipped cream:
- In a glass measuring cup, add the cold heavy cream and sugar. Use an electric mixer to beat until soft peaks form.
To serve:
- Top each strawberries & cream stuffed french toast with whipped cream, more fresh strawberries, and maple syrup.
Notes
-
- Prep the day before: Bake the brioche, make the cream cheese filling, and slice the strawberries the day before. The day of the brunch, whip up the milk, egg mixture, assemble the stuffed French toast, cook, and enjoy!
- Cut the brioche into 1" slices: For the optimal bread to filling ratio, as well as achieving a non-soggy/eggy result, cut the brioche into one inch thick slices!
-
- Make the whipped cream just before serving: Whipped cream will deflate and turn liquid again if left out for too long. To make sure it's fresh for topping, hold off on making it until after the French toast has been cooked. It only takes a few seconds!
Nutrition Facts
Serving: 1stuffed French toast | Calories: 323kcal | Carbohydrates: 28g | Protein: 16g | Fat: 16g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.01g | Cholesterol: 169mg | Sodium: 622mg | Potassium: 449mg | Fiber: 2g | Sugar: 24g | Vitamin A: 729IU | Vitamin C: 50mg | Calcium: 325mg | Iron: 1mg
Tried this recipe?Tag @sloanes.table on Instagram and write a star review below!