Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Yield: 4 servings
Diet: Vegetarian
🧀 Description
This indulgent Strawberry Cheesecake French Toast takes the classic breakfast favorite to the next level! Creamy cheesecake filling and fresh strawberry sauce are sandwiched between golden slices of custard-dipped bread for a melt-in-your-mouth treat that tastes just like dessert.
đź›’ Ingredients
For the Cheesecake Filling
8 oz cream cheese, softened
3 tablespoons powdered sugar
1 teaspoon vanilla extract
For the Strawberry Topping
1 ½ cups fresh strawberries, sliced
2 tablespoons sugar
1 teaspoon lemon juice
For the French Toast
8 slices brioche or Texas toast
3 large eggs
½ cup milk (or half-and-half for richness)
1 teaspoon vanilla extract
½ teaspoon cinnamon (optional)
2 tablespoons butter, for cooking
Optional Garnishes
Whipped cream
Fresh strawberries
Powdered sugar
👩‍🍳 Instructions
1. Make the Strawberry Topping
In a small saucepan, combine sliced strawberries, sugar, and lemon juice.
Cook over medium heat for 5–7 minutes, stirring occasionally, until the strawberries release their juices and thicken slightly.
Remove from heat and set aside.
2. Prepare the Cheesecake Filling
In a bowl, beat cream cheese, powdered sugar, and vanilla until smooth and fluffy.
Spread the mixture on 4 slices of bread and top each with another slice to make sandwiches.
3. Make the French Toast Batter
In a shallow dish, whisk eggs, milk, vanilla, and cinnamon together.
4. Cook the French Toast
Heat butter in a skillet or griddle over medium heat.
Dip each sandwich into the egg mixture, coating both sides.
Cook for 3–4 minutes per side, until golden brown and crisp.
5. Assemble and Serve
Slice each sandwich diagonally.
Spoon the warm strawberry topping over the French toast.
Dust with powdered sugar and finish with whipped cream and extra berries.
đź’ˇ Tips
Use day-old brioche or thick bread slices to prevent sogginess.
Add a drizzle of maple syrup or strawberry syrup for extra sweetness.
Make the strawberry topping ahead — it keeps up to 3 days in the fridge.