Strawberries and Cream Stuffed French Toast

Strawberries and Cream Stuffed French Toast is a sweet, comforting breakfast that feels like a special occasion on a plate. Golden slices of French toast are filled with a rich, creamy center and topped with fresh strawberries, creating the perfect balance of fluffy, fruity, and indulgent. Ideal for weekend brunches or holiday mornings, it’s an easy way to make breakfast unforgettable.

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.

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

Calories: 446kcal | Carbohydrates: 57g | Protein: 14g | Fat: 21g | Saturated Fat: 11g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.2g | Cholesterol: 242mg | Sodium: 348mg | Potassium: 492mg | Fiber: 1g | Sugar: 38g | Vitamin A: 864IU | Vitamin C: 22mg | Calcium: 257mg | Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.