Description

Thick slices of brioche stuffed with a sweetened cream cheese mixture, dipped in a rich egg custard, and pan-fried until golden brown, served with a homemade strawberry compote.

Ingredients

Scale

16 slices Brioche or Thick-Cut White Bread
8 oz (225g) full-fat block cream cheese, softened
2 tablespoons granulated sugar (for filling)
1 teaspoon vanilla extract
4 large eggs, room temperature
1 cup (240ml) heavy cream
½ cup (120ml) whole milk
2 tablespoons maple syrup
1 teaspoon cinnamon
¼ teaspoon nutmeg
½ teaspoon salt
4 tablespoons (60g) unsalted butter (for frying)
2 cups fresh strawberries, hulled and halved
3 tablespoons granulated sugar (for compote)
1 tablespoon lemon juice
2 tablespoons water
1 teaspoon cornstarch mixed with 1 teaspoon cold water (optional, for thickening)
Powdered sugar (for garnish)
Extra strawberries (for garnish)
Maple syrup (for drizzling)

Instructions

Make the Strawberry Compote: In a small skillet, combine strawberries, 3 tablespoons sugar, lemon juice, and water over medium heat. Cook for 5-7 minutes until strawberries break down. If using cornstarch slurry, stir it in and cook for another minute until glossy. Remove from heat and let cool completely.
Prepare the Cream Cheese Filling: In a small bowl, mix softened cream cheese, 2 tablespoons sugar, and vanilla extract until smooth and spreadable.
Assemble the Stuffed French Toast: Spread a generous layer of cream cheese mixture on one slice of bread, leaving a border. Top with a second slice. Press down gently and seal the edges firmly using a knife or fingers to prevent leaking.
Make the Egg Custard: In a shallow dish, whisk together eggs, heavy cream, milk, maple syrup, cinnamon, nutmeg, and salt until well combined.
Dip and Fry: Heat a large skillet over medium-low heat and add 1 tablespoon butter. Dip each stuffed bread slice into the custard, soaking for about 30 seconds per side. Place in the hot skillet.
Cook for 4-5 minutes per side until golden brown and crispy. The interior should be warm and gooey. Adjust heat if browning too fast or too slow.
Transfer cooked French toast to a plate lined with paper towels. Repeat with remaining bread, adding more butter as needed.
Serve: Stack French toast on plates, spoon warm strawberry compote over the top, dust with powdered sugar, and drizzle with maple syrup.

Notes

Use thick-cut bread like brioche or challah to prevent bursting. Ensure edges are sealed tightly. Keep heat at medium-low to cook through without burning. For leftovers, reheat in a skillet with a splash of milk to restore creaminess. Do not freeze as the cream cheese texture changes.

Prep Time: 25 minutes
Cook Time: 25 minutes
Category: Breakfast
Cuisine: American

Nutrition

Serving Size: 2 slices with compot
Calories: 450
Sugar: 28
Sodium: 450
Fat: 22
Saturated Fat: 12
Carbohydrates: 55
Fiber: 2
Protein: 12

Keywords: stuffed french toast, strawberry cheesecake, brioche french toast, brunch recipe, copycat recipe, homemade french toast, strawberry compote