Strawberry and Cream Cheese Stuffed French Toast

This is a very rich and filling breakfast. Great for a brunch or Sunday morning breakfast. I have also used blueberries in this instead of strawberries, they are both fantastic. May serve with syrup or just eat plain. Yummy!!


Here’s a list of everything you need: a loaf of French or Italian bread, eggs, milk, butter, cream cheese, cinnamon, and jam or fresh fruit (if you’re like me, you’ll use both). I also added slivered almonds just for the fun of it, but you don’t have to … unless you want to.

Slice a loaf of bread in 2-inch pieces. You should get about six pieces all together, not including the end pieces. Using a paring knife, cut a deep slit across the top in the middle of each slice, approximately 4 inches long (as pictured above). This will form your “pocket.” Once you’re done, set the bread aside.

Next, macerate the strawberries, which is fancy way of saying add a little sugar and mix it in. Set them aside and allow the sugar to release its magic.

Next, add jam to the cream cheese and mix both of them until well combined.

Grab a slice of bread and add about a tablespoon (or as much as you like) of cream cheese filling. Personally, I like about 2 tablespoons per slice. Do the same thing with the fresh fruit. Make sure to close the opening by gently pressing the bread together. This will make frying them easier and less messy. Set the filled slices aside.

Now it’s time to make the egg bath. Mix eggs, milk, and cinnamon together until well mixed. Turn the stove top on to medium-high to preheat the skillet. While your skillet is heating up, dip sliced bread in the egg wash for about 20 seconds on both sides. Only dip as many slices as you plan on frying. In other words, if your pan can only fry two pieces at a time, be sure to only coat two pieces of bread a time.

Melt butter in skillet. Only put as much in pan to allow room for frying. You do not want to over crowd. I can usually fit 2 in a pan at once.

Fry each slice for about 3 minutes per side or until golden brown. Remove from heat and serve.   

Sprinkle with powdered sugar if you like.