Description
A delightful and easy-to-make French toast filled with a creamy cheese mix and fresh strawberries, perfect for weekend breakfasts or brunch.
Ingredients
Scale
- 8 thick slices brioche or challah bread (about 1-inch thick)
- 1 cup (250g) ricotta cheese (small-curd preferred)
- 4 oz (115g) cream cheese, softened
- 1 tsp vanilla extract
- 2 tbsp powdered sugar
- 4 large eggs, room temperature
- 1 cup (240ml) whole milk or half-and-half (dairy-free milk optional)
- 2 tbsp granulated sugar
- 1 tsp ground cinnamon
- Pinch of salt
- Fresh strawberries, hulled and sliced (about 4-5 thin slices per bread slice)
- 1 tbsp unsalted butter (for cooking)
- Optional toppings: maple syrup, powdered sugar, whipped cream, extra sliced strawberries
Instructions
- Prepare the creamy filling: In a medium bowl, combine ricotta cheese, softened cream cheese, vanilla extract, and powdered sugar. Mix until smooth and creamy. Set aside.
- Slice and stuff the bread: Using a paring knife, gently cut a pocket into the side of each bread slice without cutting all the way through. Stuff each pocket with about 2 tbsp of the creamy filling and a few slices of fresh strawberries. Press gently to close.
- Make the custard batter: In a large bowl, whisk together eggs, milk or half-and-half, granulated sugar, cinnamon, vanilla extract, and salt until smooth and fully combined.
- Soak the stuffed bread: Heat a non-stick skillet over medium heat and add butter, swirling to coat. Dip each stuffed bread slice into the custard batter, soaking both sides for 15-20 seconds. Avoid soaking too long to prevent sogginess.
- Cook the French toast: Place soaked slices onto the hot skillet. Cook for 3-4 minutes per side until golden brown and slightly crispy. Add more butter as needed between batches.
- Serve immediately: Transfer to plates and garnish with powdered sugar, fresh strawberries, and a drizzle of maple syrup or whipped cream as desired.
Notes
Mix the filling well so it spreads easily into the pocket. Don’t over-soak the bread; it can fall apart. Keep the skillet at medium heat so the toast cooks through without burning. For a baked option that feeds more people, see an overnight baked banana French toast casserole.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Pan Frying
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 7g
- Sodium: 400mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 12g
- Cholesterol: 150mg