Ingredients

8 slices thick bread (brioche or challah work best)

8 oz cream cheese, softened

2 cups fresh strawberries, sliced

3 large eggs

1 cup whole milk

2 tablespoons granulated sugar

1 teaspoon vanilla extract

1 teaspoon ground cinnamon

2 tablespoons butter for cooking

Powdered sugar for dusting

Maple syrup for serving

Instructions

Step 1: In a medium bowl, beat the softened cream cheese with 1 tablespoon of sugar until smooth and creamy. Gently fold in half of the sliced strawberries, reserving the rest for topping. Set aside.

Step 2: Using a sharp knife, carefully cut a pocket into each slice of bread by slicing horizontally through the middle, being careful not to cut all the way through. Stuff each pocket generously with the cream cheese and strawberry mixture, pressing gently to seal.

Step 3: In a shallow bowl, whisk together eggs, milk, remaining sugar, vanilla extract, and cinnamon until well combined. The mixture should be smooth with no visible egg whites.

Step 4: Heat a large skillet or griddle over medium heat and add butter. Dip each stuffed bread slice into the egg mixture, coating both sides thoroughly but not soaking too long.

Step 5: Cook the stuffed bread for 3-4 minutes per side until golden brown and crispy, being careful when flipping to keep the filling inside.

Step 6: Transfer cooked French toast to serving plates, dust generously with powdered sugar, top with remaining fresh strawberries, and drizzle with warm maple syrup. Serve immediately while hot and crispy.

Tips & Variations

Use day-old bread for best results, as it absorbs the custard better without falling apart.

Make sure cream cheese is fully softened to room temperature for easy spreading and mixing.

Don’t oversoak the bread in the egg mixture or it will become soggy and fall apart.

Cook over medium heat to ensure the inside warms through while the outside gets crispy.

You can prepare the stuffed bread slices the night before and refrigerate, then dip and cook in the morning.

For extra decadence, add a dollop of whipped cream on top before serving.

FAQs

Can I use other types of bread for this recipe?

Yes, brioche or challah work best because they are sturdy and absorb the custard well. Thick slices of other breads like Texas toast or sourdough can also be used.

How do I prevent the filling from leaking out while cooking?

Be careful not to cut the bread pockets all the way through and press gently but firmly to seal the edges around the filling. Cooking over medium heat helps the bread crisp up and hold together better.