Description
This decadent Strawberry Cheesecake Stuffed French Toast features thick slices of French bread filled with a sweet cream cheese mixture, dipped in a cinnamon-egg batter, and cooked until golden brown. A homemade strawberry sauce adds a fresh and fruity finish.
Ingredients
For the Strawberry Sauce:
- 1 cup fresh strawberries, mashed (see notes)
- 1/2 cup granulated sugar
- 1 tablespoon cornstarch
- 1 cup cold water
For the Cream Cheese Filling:
- 8 ounces cream cheese, softened to room temperature
- 1 teaspoon vanilla extract
- 3/4 cup granulated sugar
For the French Toast:
- 1/2 cup milk (whole, 2%, or skim)
- 3 large eggs
- 1/4 teaspoon ground cinnamon (optional, but recommended)
- 1 loaf French bread, cut into 2-inch thick slices
- 1 teaspoon unsalted butter (or more, as needed for cooking)
For Serving (Optional):
- Whipped cream
- Powdered sugar
Instructions
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Make the Strawberry Sauce:
- In a medium saucepan, combine the mashed strawberries and 1/2 cup granulated sugar.
- In a small bowl, whisk together the cornstarch and cold water until smooth.
- Add the cornstarch mixture to the saucepan with the strawberries and sugar.
- Cook over medium heat, stirring constantly, until the mixture comes to a simmer and thickens, about 3-5 minutes.
- Reduce the heat to low and simmer for a few more minutes, stirring occasionally. Remove from heat and set aside to cool slightly.
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Make the Cream Cheese Filling: In a medium bowl, combine the softened cream cheese, vanilla extract, and 3/4 cup granulated sugar. Beat with an electric mixer (hand mixer or stand mixer) or stir vigorously with a spoon until smooth and creamy.
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Prepare Egg Mixture: In a shallow dish (wide enough to dip the bread), whisk together the milk, eggs, and cinnamon (if using) until well combined.
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Prepare Bread: Cut the French bread into 2-inch thick slices. Using a sharp knife, carefully cut a slit into each slice, creating a pocket for the filling. Do not cut all the way through. The slit should reach almost to the back of the slice, but the bread should remain connected.
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Fill Bread: Using a small spoon or spatula, carefully fill each bread slice with a generous amount of the cream cheese filling.
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Heat Skillet: Heat 1 teaspoon of butter in a large skillet (cast iron recommended) over low-medium heat.
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Dip and Cook French Toast: Dip each stuffed bread slice into the egg mixture, coating both sides. Let any excess egg mixture drip off. Place the dipped bread slices in the heated skillet.
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Cook: Cook for about 3 minutes per side, or until golden brown and the filling is heated through. Adjust the heat as needed to prevent burning. Add more butter to the skillet between batches, if necessary.
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Serve: Serve the stuffed French toast immediately. Top with the warm strawberry sauce, whipped cream, and a dusting of powdered sugar, if desired.
Notes
- Strawberries: For the sauce, you can use fresh or frozen strawberries. If using frozen, thaw them completely and drain any excess liquid before mashing. Mashing the strawberries, rather than slicing or dicing, will help create a smoother sauce.
- Cream Cheese: Make sure the cream cheese is softened to room temperature for easy mixing.
- French Bread: Use a loaf of French bread that is at least a day old. Slightly stale bread will soak up the egg mixture better and hold its shape during cooking.
- Dipping: Don’t soak the bread in the egg mixture for too long, or it will become soggy. A quick dip on each side is sufficient.
- Cooking Temperature: Cook the French toast over low-medium heat to ensure the filling is heated through and the bread is golden brown without burning.
- Serving Suggestions:
- Storage: Leftovers, covered, in the fridge.