• Emily Tillmann

Strawberry Cheesecake Stuffed French Toast

Updated: Apr 22

Made, Written & Photographed by the creators of the Point

Stuffed French Toast is one of those breakfasts I thought I'd only be able to get at restaurants. Turns out it's a lot easier to make than one may think!


If you're having overnight guests, this is a great breakfast to impress them with. You can get it all made up the night before since it has to soak for 2 to 24 hours. Then, in the morning all you have to do is start the griddle and toast them up!

 

Strawberry Cheesecake Stuffed French Toast

makes 4 slices

Ingredients:

  • 4 slices French bread 1 1/2 to 2 inch thick

  • 4 ounces cream cheese softened

  • 4 tablespoons sugar divided

  • 1/2 teaspoon vanilla

  • 1/2 cup strawberries chopped

  • 4 eggs

  • 1 cup milk

  • 1 teaspoon vanilla

Instructions:

  1. Begin by cutting a slit into each thick slice of bread. Make sure you do not cut through to the bottom or through the sides.

  2. In the bowl of a standing mixer or using a handheld mixer, beat your 4 ounces cream cheese and 2 tablespoons sugar. Once creamed together in about 30 seconds, add in your 1/2 teaspoon vanilla and beat again. Use a spatula to fold in your chopped strawberries.

  3. Carefully fill each bread pocket with 1/4 of the cream cheese mixture. Gently push it down to make sure it won't spill out. Place bread slices into a 9x9 or 2 qt baking dish.

  4. In a large bowl, whisk together your 4 eggs, 1 cup milk, 2 tablespoons sugar, and 1 teaspoon vanilla.

  5. Once completely whisked together, pour over your French toast. Gently push your French toast down into the milk mixture. Flip each slice over so the other side gets coated. Then, cover and refrigerate for 2 to 24 hours.

  6. After cooling or the next morning, heat a large griddle to medium high and lightly grease. Once hot, add your French toast slices. Cook on each side for about 3 minutes.

  7. Once both sides are browned, remove to a plate. Serve with extra strawberries, powdered sugar, and syrup.

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Rate UsEh, not too good.It was fine, I won't make again though.It was good, I might change a few things.Adding this to my recipe routine.I'm going to bring this to every party.Rate Us