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Creamy Strawberry Stuffed French Toast

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A cozy and easy brunch recipe featuring thick slices of brioche or challah bread stuffed with a luscious cream cheese and mascarpone filling mixed with fresh strawberries, soaked in a cinnamon-vanilla custard, and cooked to golden perfection.

Ingredients

Scale
  • Thick slices of brioche or challah bread (about 3/4 inch thick), day-old recommended
  • 1 cup fresh ripe strawberries, hulled and sliced
  • 4 ounces softened full-fat cream cheese
  • 4 ounces mascarpone cheese (optional but recommended)
  • 4 large eggs, room temperature
  • 1 cup whole milk or half-and-half (can substitute almond or oat milk for dairy-free)
  • 1 teaspoon pure vanilla extract
  • 1 teaspoon ground cinnamon
  • 1 tablespoon granulated sugar
  • 1 tablespoon unsalted butter
  • Powdered sugar for dusting (optional)
  • Maple syrup for drizzling

Instructions

  1. Slice brioche or challah bread into thick slices about 3/4 inch thick and set aside.
  2. In a mixing bowl, blend softened cream cheese and mascarpone cheese until smooth using a hand mixer or whisk.
  3. Add granulated sugar and vanilla extract to the cheese mixture and mix well.
  4. Gently fold in sliced strawberries into the creamy filling and set aside.
  5. Carefully cut a horizontal pocket into each bread slice without cutting all the way through.
  6. Spoon about 2 tablespoons of the creamy strawberry filling into each bread pocket, spreading evenly.
  7. In a large bowl, whisk together eggs, milk, cinnamon, vanilla extract, and sugar to make the custard soak.
  8. Heat a non-stick skillet over medium heat and add butter.
  9. Dip each stuffed bread slice into the custard mixture, soaking both sides for about 20 seconds each without over-soaking.
  10. Place soaked slices on the skillet and cook for 3-4 minutes per side until golden brown and slightly crispy.
  11. Press gently with a spatula during cooking if filling starts to ooze out.
  12. Transfer cooked French toast to a plate, dust with powdered sugar, drizzle with maple syrup, and garnish with extra fresh strawberries.

Notes

Use day-old bread for best custard absorption and to prevent sogginess. Soak bread slices for about 20 seconds per side to avoid falling apart. Butter the pan well and cook on medium heat to get a golden crust without burning. The filling can be prepared the night before and kept chilled. For dairy-free, substitute mascarpone with coconut cream and use almond or oat milk.

Nutrition

Keywords: French toast, stuffed French toast, strawberry French toast, creamy filling, brunch recipe, easy breakfast, mascarpone, cream cheese, cinnamon, maple syrup

Find it online: https://twinkletaste.com/creamy-strawberry-stuffed-french-toast-recipe-easy-cozy-brunch-idea/