Description
Delight in this luscious Strawberry Cheesecake French Toast, perfect for breakfast or brunch. Thick-cut bread is soaked in a cinnamon-vanilla egg batter, pan-fried to golden perfection, and topped with a creamy strawberry cheesecake filling and fresh strawberries. Drizzled with maple syrup and a dusting of powdered sugar, this recipe offers a sweet and indulgent twist on classic French toast.
Ingredients
Scale
Cheesecake Filling
- 8 oz cream cheese, softened
- 1/4 cup powdered sugar
- 1 tsp vanilla extract
- 1 cup diced strawberries
French Toast Batter
- 8 slices thick-cut bread
- 4 large eggs
- 1 cup milk
- 1 tsp vanilla extract
- 1/2 tsp ground cinnamon
For Cooking and Serving
- Butter, for frying
- Maple syrup, for serving
- Additional diced strawberries, for garnish
- Powdered sugar (optional), for garnish
Instructions
- Prepare the filling: In a medium bowl, beat together the softened cream cheese, powdered sugar, and vanilla extract until smooth and creamy. Gently fold in the diced strawberries to combine without breaking them up.
- Make the French toast batter: In a shallow dish, whisk the eggs, milk, vanilla extract, and ground cinnamon together until well blended and frothy.
- Assemble the French toast: Dip each slice of thick-cut bread into the egg batter, ensuring both sides are thoroughly soaked but not overly saturated.
- Cook the French toast: Heat a skillet or griddle over medium heat and melt a small amount of butter to coat the surface. Cook the soaked bread slices for about 2-3 minutes per side, or until each side turns a nice golden brown and is cooked through.
- Assemble the dish: Place a slice of the cooked French toast on a serving plate. Top generously with the strawberry cheesecake filling prepared earlier. Add additional diced strawberries on top or on the side for extra freshness. Drizzle with maple syrup and, if desired, dust with powdered sugar before serving immediately.
Notes
- Use thick-cut bread like brioche or challah for best results as it holds the egg batter well without falling apart.
- Ensure the cream cheese is fully softened to make a smooth cheesecake filling.
- Fresh strawberries in the filling add juiciness; frozen can be used but drain well to avoid excess moisture.
- Butter can be substituted with oil or non-dairy butter if preferred.
- For a richer flavor, add a splash of heavy cream in the egg batter instead of milk.
- Serve immediately to enjoy the contrast of warm French toast and cool cheesecake topping.
