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Strawberry Cream Cheese French Toast That Feels Like A Bakery Brunch

Strawberry Cream Cheese French Toast That Feels Like A Bakery Brunch

This recipe transforms ordinary French toast into a decadent bakery-worthy experience, perfect for elevating your brunch without the high cost.
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Prep Time 15 minutes
Cook Time 15 minutes
Active Prep Time 15 minutes
Total Time 50 minutes
Course: Breakfast, Brunch
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 1 loaf (about 1 pound) Challah or brioche bread sliced 3/4-inch thick
  • 8 ounces Cream cheese softened
  • 1/2 cup Granulated sugar
  • 1 teaspoon Vanilla extract
  • 1/4 teaspoon Salt
  • 4 large Large eggs
  • 1 1/2 cups Milk whole or 2%
  • 1 teaspoon Ground cinnamon
  • 1/2 teaspoon Ground nutmeg
  • 1/4 cup Butter for cooking
Strawberry Topping
  • 2 cups Fresh strawberries hulled and sliced
  • 2 tablespoons Granulated sugar (or more, to taste)
  • 1 tablespoon Lemon juice
Optional Garnish
  • Powdered sugar
  • Whipped cream
  • Maple syrup

Equipment

  • Medium Bowl
  • Whisk
  • Electric mixer
  • Clean surface
  • Shallow dish
  • Pie Plate
  • Large non-stick skillet
  • Griddle
  • Small saucepan

Method
 

  1. In a medium bowl, beat the softened cream cheese with 1/2 cup granulated sugar, vanilla extract, and salt until smooth and well combined. You can use a whisk or an electric mixer for this.
    8 ounces Cream cheese, 1/2 cup Granulated sugar, 1 teaspoon Vanilla extract, 1/4 teaspoon Salt
  2. Lay out half of your bread slices on a clean surface. Spread a generous tablespoon of the cream cheese mixture onto each of these slices. Top each with another slice of bread, creating little sandwiches. Gently press down.
    1 loaf (about 1 pound) Challah or brioche bread
  3. In a shallow dish (like a pie plate), whisk together the eggs, milk, cinnamon, and nutmeg until thoroughly combined and slightly frothy. This forms the classic eggy batter for French toast.
    4 large Large eggs, 1 1/2 cups Milk, 1 teaspoon Ground cinnamon, 1/2 teaspoon Ground nutmeg
  4. Carefully dip each cream cheese-filled bread sandwich into the egg custard, coating both sides. Allow it to soak for about 30 seconds to 1 minute per side, ensuring the bread absorbs the mixture without becoming too soggy. If your bread is very fresh, you might need slightly less soaking time.
  5. Heat 1 tablespoon of butter in a large non-stick skillet or griddle over medium heat. Once the butter is melted and slightly shimmering, carefully place 2-3 soaked French toast sandwiches into the pan, ensuring not to overcrowd it. Cook for 3-4 minutes per side, until golden brown and cooked through. The cream cheese inside will melt and become gooey. Transfer the cooked French toast to a plate and repeat with the remaining sandwiches, adding more butter to the pan as needed.
    1/4 cup Butter
  6. While the French toast is cooking or immediately after, prepare the strawberry topping. In a small saucepan, combine the sliced strawberries, 2 tablespoons of granulated sugar, and lemon juice. Cook over medium heat, stirring occasionally, for about 5-7 minutes, or until the strawberries have softened and released their juices, creating a syrupy sauce. You can mash some of the strawberries with the back of your spoon for a more jam-like consistency.
    2 cups Fresh strawberries, 2 tablespoons Granulated sugar, 1 tablespoon Lemon juice
  7. Plate the golden brown French toast. Spoon the warm strawberry topping generously over the French toast. For an extra touch of bakery elegance, dust with powdered sugar, add a dollop of whipped cream, and serve with a side of warm maple syrup.
    Powdered sugar, Whipped cream, Maple syrup

Notes

Store leftover French toast in an airtight container in the refrigerator for up to 2-3 days. Reheat in the oven, toaster oven, skillet, or microwave. Freeze individual slices wrapped tightly for up to 1-2 months.