Description
Decadent Strawberry Cheesecake French Toast! Brioche bread stuffed with creamy cheesecake filling and sweet strawberry topping, cooked to golden perfection. A delightful breakfast or dessert!
Ingredients
Scale
- 8 ounces cream cheese, softened
- 1/4 cup granulated sugar
- 1/2 teaspoon vanilla extract
- 4 large eggs
- 1/2 cup milk
- 1/4 cup heavy cream
- 1/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- Pinch of salt
- 1 pound fresh strawberries, hulled and sliced
- 1/4 cup granulated sugar
- 1 tablespoon lemon juice
- 8 slices of brioche bread (or challah, or Texas toast)
- Butter, for greasing the griddle or pan
- Powdered sugar, for dusting (optional)
- Maple syrup, for serving (optional)
Instructions
- Prepare the Strawberry Topping: In a medium saucepan, combine sliced strawberries, granulated sugar, and lemon juice. Bring to a simmer over medium heat, stirring occasionally. Reduce heat to low and cook for 8-10 minutes, or until strawberries have softened and released their juices, creating a syrupy consistency. Stir frequently. Remove from heat and let cool slightly.
- Make the Cheesecake Filling: In a medium bowl, combine softened cream cheese, granulated sugar, and vanilla extract. Beat with an electric mixer until smooth and creamy, about 2-3 minutes. Set aside.
- Prepare the French Toast Batter: In a large, shallow dish, whisk together eggs, milk, heavy cream, granulated sugar, vanilla extract, cinnamon, and salt until well combined and smooth. Ensure sugar is fully dissolved.
- Assemble the French Toast: Lay out four slices of bread. Spread a generous layer of cheesecake filling onto each slice. Top with a generous portion of strawberry topping. Place the remaining four slices of bread on top, creating four sandwiches. Gently press down to seal the edges.
- Cook the French Toast: Heat a lightly greased griddle or large skillet over medium heat (butter recommended). Dip each sandwich into the batter, coating both sides evenly for 15-20 seconds per side.
- Carefully place the soaked sandwiches onto the preheated griddle or skillet. Cook for 3-4 minutes per side, or until golden brown and cooked through. Reduce heat if browning too quickly.
- Remove from griddle and place on a wire rack or paper towels to drain excess grease.
- Serve: Dust with powdered sugar (optional). Serve immediately with a drizzle of maple syrup (optional) and garnish with extra fresh strawberries (optional). Serve with whipped cream or vanilla ice cream for an even more decadent treat. Cut each sandwich in half or into smaller pieces for easier serving.
Notes
- Bread Choice: Brioche is recommended, but challah, Texas toast, or even regular white bread can be used. Ensure the bread is thick enough to hold the filling.
- Berry Variations: Experiment with other berries like blueberries, raspberries, or blackberries.
- Chocolate Chips: Add chocolate chips to the cheesecake filling or sprinkle on top before serving.
- Nutella: Spread a thin layer of Nutella on the bread before adding the cheesecake filling.
- Make Ahead: Assemble the sandwiches ahead of time and store in the refrigerator overnight, wrapped tightly in plastic wrap.
- Baking Option: Bake at 350°F (175°C) for 20-25 minutes instead of cooking on a griddle.
- Gluten-Free: Use gluten-free bread.
- Vegan: Use vegan cream cheese, plant-based milk and cream, and a flax egg.
- Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat in a toaster oven or skillet for best results.
- Prep Time: 20 minutes
- Cook Time: 20 minutes