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If there is one thing I believe in, it’s that breakfast should sometimes taste like dessert. Inspired by my recent travels to France where they call is pain perdu, this Strawberries and Cream Stuffed French Toast is the ultimate cake for breakfast experience. We aren’t just piling fruit on top here. We are sandwiching a velvety, cheesecake style filling inside thick, golden Brioche.
It features crispy buttery edges, a soft custard soaked center, and a burst of fresh strawberries in every bite. If you love my Classic French Toast or my fluffy Buttermilk Pancakes, this is going to be your new weekend obsession.
Why this recipe works
If you are a fan of dessert style breakfasts like my Red Velvet French Toast, this recipe is going to be your new obsession. The secret lies in the Brioche. It crisps up beautifully in the pan while remaining pillowy soft inside, creating the perfect vessel for that velvety cheesecake filling. It captures that authentic French patisserie feel with a burst of strawberries in every bite, proving that breakfast really can taste like cake.
While I often turn to my French Toast Casserole when I need to feed a crowd without the fuss, this stuffed version is worth the extra step for a special weekend treat. Don’t be intimidated by the stuffed technique. My method ensures the custard cooks all the way through without becoming soggy, giving you a restaurant quality result right in your own kitchen in under 30 minutes.
Why the Bread Matters. The ingredients.
The success of this recipe relies almost entirely on your choice of bread. Through my testing and watching the pros in France, I’ve learned that Brioche is non negotiable.
- Brioche: This bread is enriched with eggs and butter, giving it a tender crumb that white bread just can’t match. It crisps up beautifully while staying pillowy soft inside. I recommend St Pierre Brioche Loaf found in the bakery aisle, not the bread aisle or Trader Joe’s Sliced French Brioche. For my international or Aussies grab the Brioche Gourmet brand from Coles or Woolies or Aldi’s Bon Appetit Brioche. You need thick-cut slices (about 3/4 inch to 1 inch). Thin sandwich bread will disintegrate when dipped in the egg custard and won’t support the heavy cream filling.
- Cream Cheese: Use a block of full fat or low fat cream cheese. Tip: Avoid the spreadable tubs if you can, they have a higher water content and can make the filling a bit too runny once heated.
- Strawberries: Fresh is best! I quarter them so they fit neatly inside the sandwich without making it topple over.
- Eggs: Make sure they are at room temperature. Cold eggs will shock the melted butter in the pan or seize up the mixture.
- The Sweetener: I use Natvia (my go-to here in Australia) to keep the guilt low. In the US Look for Swerve, Truvia, or Pyure. They are the closest match to what I use. If you aren’t watching your sugar intake, regular white granulated sugar works perfectly!
For a full list of ingredients see the recipe card.
Variations
The Bread: If you can’t find Brioche, Challah or thick cut bread are the next best options. Avoid sourdough as the crust is too tough for this delicate dessert style. Make sure they are sliced around the 3/4 inch mark.
The Fruit: Swap strawberries for raspberries or blueberries if you prefer a sharper tartness. I love french toast for breakfast so I have made a banana bread french toast and also a sticky date french toast bake too!
The Custard: For an even richer experience, you can swap the whole milk for half-and-half, or go all out and make my peanut butter and chocolate stuffed french toast!
Essential Equipment
Wide, Shallow Bowl: You need something flat bottomed like a pasta bowl or pie dish to whisk the custard in. It must be wide enough to fit a whole slice of brioche flat so it soaks evenly.
Non Stick Skillet or Griddle: Brioche is delicate and sugary. A good non stick pan is non negotiable to prevent sticking and burning. If you have a large electric griddle, you can cook all 4 servings at once!
Whisk: To beat the eggs and milk until the whites are fully broken down (no stringy bits!).
Piping Bag As mentioned in the post, this is the cleanest way to get the filling onto the toast. If you don’t have a professional piping bag, just use a large Ziploc bag and snip the corner off.
Electric Hand Mixer : You can mix the cream cheese filling by hand with a spoon, but a small electric beater gets it perfectly smooth and fluffy in seconds. KitchenAid make a great 9-speed hand mixer and it also comes with a whisk and can also blend smoothies.
Spatula: A wide, thin spatula is best for flipping thick slices without them breaking.
Wire Rack: This is great for the Cool Down step. It allows air to circulate around the toast so the bottom doesn’t get soggy while it rests. I use Mrs Andersons baking and cooling rack as its non stick, oven safe, made of thick, sturdy wire, and it fits easily into a half-sheet pan.
How to make step by step
- In a small mixing bowl, combine your room temperature cream cheese, sweetener (or sugar), and vanilla extract.
- Beat this with a spoon or whisk until it is completely smooth and lump free. Transfer this mixture immediately into a piping bag or a Ziploc bag with the corner snipped off. Do not leave it in the bowl! Having it ready in the bag is the secret to a neat assembly later.
- Grab a wide, shallow bowl (a pasta bowl is perfect) that is big enough to fit your slice of bread flat. Whisk together the eggs, milk, vanilla extract, sweetener, and a pinch of salt.
- Whisk vigorously! You want the egg whites fully broken down so you don’t get stringy bits of cooked egg on your beautiful toast.
- Place a large non-stick skillet over medium heat. Add about 1 tablespoon of butter and let it melt. You want the butter to bubble slightly, but not smoke (that means it’s too hot!). If the pan is too hot, the sugar in the custard will burn before the inside of the bread cooks, leading to soggy toast.
- Take a slice of Brioche and dip it into the custard mixture. Do not let it soak! Brioche is like a sponge. Dip one side, immediately flip to coat the other side, lift it up, let the excess drip off for one second, and move straight to the pan.
- Place the coated bread gently into the hot pan. Cook for about 2-3 minutes. You are looking for a deep, golden brown crust. Do not move the bread around, let the heat seal the custard. Flip the bread over. It should be golden and crispy. Cook the other side for another 2-3 minutes until golden. Press the center lightly with your spatula. If it feels firm and springs back, it’s cooked. If it feels squishy or liquid, give it another minute on low heat.
- Transfer the cooked French Toast slices to a wire rack or a plate. Let the toast sit for exactly 1-2 minutes. You want it warm, but not scorching hot. If you pipe the filling now, it will melt into a soup. Patience is key! Take your piping bag and pipe a generous serve of the cream cheese mixture all over the toast making sure to cover it.
- Press your quartered strawberries gently into the cream cheese mound so they are secure. Place the second slice of French Toast on top to create the sandwich. Press down very gently with your hand just to secure the two halves together.
- Dust the top generically with icing sugar (powdered sugar) for that snowy cafe look. Drizzle with warm maple syrup and serve immediately while the bread is warm and the filling is cool and creamy.
The Secret To The Perfect Stuffing
Many people are intimidated by Stuffed French Toast because they worry about the filling melting out. Here is the trick I picked up:
1. The Piping Bag – Don’t try to spread the filling with a knife! Transfer your cream cheese mixture to a piping bag (or a ziplock bag with the corner cut off). This allows you to place a perfect mound of cream right in the center of the toast, keeping the edges clean.
2. The Cool Down – This is the most important tip. Let your cooked toast sit for 1-2 minutes before piping. If the bread is scorching hot right out of the pan, the cream cheese will liquefy instantly and run everywhere. A slightly warm slice keeps the filling thick and creamy.
The FAQ’s
This is almost always due to heat control. If your pan is too hot (high heat), the sugar in the custard burns the outside of the bread before the heat can penetrate the center. This leaves you with a charred crust and raw, wet dough inside. Cook low and slow! Use medium heat to allow the custard to set all the way through to the center of the brioche. Also, avoid soaking the bread for too long a quick dip flip dip is all you need.
You can prep the components, but I don’t recommend assembling the sandwiches until you are ready to eat. You can cook all the French Toast slices first and keep them warm on a wire rack in a 200°F (90°C) oven for up to 30 minutes. When you are ready to serve, pull them out, pipe on the cold filling, stack, and serve immediately. If you assemble them too early, the filling will melt and the bread will get soft.
Technically yes, but I don’t recommend it for the best results. Skim milk and many nut milks have a high water content. The fat in whole milk or half and half is what creates that rich, creamy custard that sets properly inside the bread. If you need to go dairy free, use a full fat canned coconut milk or a thick oat milk barista blend for a better texture.
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Strawberries and Cream Stuffed French Toast (Cheesecake Filling!)
Ingredients
The Cream Filling
- 1 cup low-fat cream cheese room temprature
- 2 tbsp natural sweetener or sugar of choice
- 1 tsp vanilla extract
The Custard
- 4 large eggs at room temprature
- 1 cup whole milk
- 2 tbsp pure vanilla extract
- ¼ cup natural sweetener or sugar of choice
- 1 pinch salt
Bread & Cooking
- 8 slices brioche loaf or thick cut white bread cut into 3/4 inch (2-2.5cm)
- 1-2 tbsp unsalted butter for cooking
Topping
- 8 fresh strawberries quartered
- 1 tbsp Icing sugar for dusting
- ½ cup Maple syrup to drizzle
Instructions
- In a small bowl, mix the cream cheese, sweetener, and vanilla until smooth and creamy. Transfer the mixture to a piping bag and set aside.
- In a large, wide bowl, whisk together the eggs, milk, vanilla extract, sweetener, and salt until well combined.
- Melt a little butter in a non-stick skillet over medium heat. Dip each slice of bread into the egg mixture, coating both sides, and place immediately in the pan. Cook until golden brown on each side. Set aside.
- Pipe a generous amount of the cream cheese filling onto one slice of cooked French Toast. Arrange the quartered strawberries on top of the cream.
- Place a second slice of toast on top to form a sandwich. Dust with icing sugar, drizzle with maple syrup, and serve warm.
Video
Notes
- Cool it down: This is crucial. Let your cooked toast sit on a wire rack for 1-2 minutes before piping the filling. If the bread is piping hot, the cream cheese will turn into liquid instantly.
- Bread Substitution: If you can’t find Brioche, Challah or Thick cut bread are the next best options. Avoid sourdough as the crust is too tough for this delicate dessert style.
- Prevents Sogginess: Ensure your pan is on medium heat, not high. High heat burns the sugar on the outside while leaving the inside raw and soggy.
- Make Ahead: You can cook the French toast slices and keep them warm in a 200°F (90°C) oven, but do not assemble the sandwiches with cream until just before serving.
- Sweetener: I use Natvia (Erythritol/Stevia blend), but Swerve, Truvia, or regular white sugar work perfectly.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
