Description
This Strawberry Cream Cheese Stuffed French Toastfeatures fluffy challah bread, a strawberry cream cheese filling, and is toppedwith fresh berries, maple syrup, and a sprinkle of powdered sugar.
Ingredients
Scale
French Toast
- 1 loaf challah bread (sliced into 1-inch thick pieces)
- 3 large eggs
- 1¼ cups whole milk (or dairy-free milk of choice)
- 1 tablespoon vanilla extract
- 4 tablespoons unsalted butter (for cooking)
Filling
- 8 ounces cream cheese (softened)
- ½ cup strawberry jam (or your favorite jam)
Toppings
- Fresh strawberries (or other berries, sliced)
- Maple syrup
- Powdered sugar (for dusting)
Instructions
- Prepare the Filling: In a small bowl, mix the softened cream cheese and strawberry jam until smooth and creamy. Set aside.
- Stuff the Bread: Take each slice of challah bread and cut a small slit in the middle to create a pocket (be careful not to cut all the way through). Spoon about 1-2 tablespoons of the cream cheese filling into each pocket, spreading it evenly inside.
- Make the Egg Mixture: In a shallow bowl, whisk together the eggs, milk, and vanilla extract until well combined.
- Dip the Stuffed Bread: Heat a large skillet over medium heat and melt 1 tablespoon of butter. Dip each stuffed slice of bread into the egg mixture, ensuring both sides are fully coated. Allow any excess to drip off.
- Cook the French Toast: Place the dipped bread slices into the skillet and cook for 3-4 minutes on each side, or until golden brown. Repeat with remaining slices, adding more butter to the skillet as needed.
- Serve: Arrange the French toast on plates and top with fresh strawberries, a drizzle of maple syrup, and a dusting of powdered sugar. Serve immediately for the best flavor and texture.
Notes
- For a dairy-free version, use plant-based milk and dairy-free cream cheese.
- If challah bread isn’t available, brioche is a great substitute.
- Avoid over-soaking the bread in the egg mixture to prevent sogginess.
- Store leftovers in an airtight container for up to 2 days or freeze for up to 2 months.
- Reheat in the oven at 350°F for 10 minutes for the best texture.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American