Description
This Cream Cheese Stuffed French Toast is a decadent breakfast treat featuring layers of fresh sandwich bread soaked in a rich egg mixture, stuffed with a creamy, sweetened cream cheese filling, and baked to golden perfection. Topped with macerated strawberries, it balances indulgence with fresh fruitiness, perfect for a special brunch or weekend breakfast.
Ingredients
Scale
Cream Cheese Filling
- 250 g / 8 oz cream cheese, at room temperature
- 1/3 cup white sugar
- 1 tsp vanilla extract
- 1 egg
- 2 tbsp lemon juice
Egg Mixture
- 4 eggs
- 3/4 cup + 2 tbsp milk (low fat or full fat)
- 3 tbsp white sugar
- Pinch of salt
Bread
- 12 fresh slices sandwich bread, crusts removed
Topping and Garnish
- Butter, for greasing and dotting (approximately 2 tbsp diced butter optional)
- 2 tbsp brown sugar (optional)
- 1 punnet strawberries, sliced
- 1 tbsp sugar (for macerating strawberries)
Instructions
- Preheat and prepare baking tin: Preheat oven to 180°C (350°F). Generously butter a 10cm x 21cm (4″ x 8″) loaf tin to prevent sticking.
- Make Cream Cheese Filling: In a bowl, beat the cream cheese, 1/3 cup sugar, and vanilla extract until combined. Add 1 egg and lemon juice, then beat again until mixture is smooth, light, and fluffy.
- Prepare Egg Mixture: In a large bowl, whisk together 4 eggs, 3/4 cup plus 2 tablespoons milk, 3 tablespoons sugar, and a pinch of salt until well combined.
- Dip bread slices: Quickly dip two slices of sandwich bread into the egg mixture giving enough time for the bread to soak but not become soggy.
- Layer the bread in loaf tin: Line the base of the buttered loaf tin with the egg-dipped bread slices, cutting to fill any gaps as needed. Repeat two more times to create three layers of soaked bread.
- Add cream cheese filling: Spread the entire cream cheese filling evenly over the layered bread in the loaf tin.
- Top with more bread layers: Add two more layers of bread dipped in the egg mixture, layering on top of the cream cheese filling.
- Add butter and sugar topping: Dot the surface with diced butter and sprinkle the optional brown sugar evenly over the top layer.
- Bake the French toast: Bake in the preheated oven for about 40 minutes until golden and puffed. Check at 30 minutes; if the top is already dark golden, cover loosely with foil and continue baking to prevent over-browning.
- Rest the bake: Remove the baked French toast from the oven and allow it to rest in the tin for 15 minutes. Then turn it out onto a cooling rack and let it rest for an additional 5 minutes.
- Prepare macerated strawberries: Toss the sliced strawberries with 1 tablespoon sugar and let them sit while the French toast rests, so they release their juices and become sweet and syrupy.
- Serve: Cut the French toast into slices and serve topped generously with the macerated strawberries.
Notes
- Fresh bread is preferred over stale for quicker soaking and better texture.
- Butter and brown sugar on top create a delicious caramelized crust but can be omitted for less sweetness.
- Allowing the French toast to rest after baking helps it set, making slicing easier.
- Macerating strawberries enhances their natural sweetness and adds a refreshing contrast to the rich French toast.
