Description
Cream Cheese Stuffed French Toast is a decadent baked breakfast treat featuring layers of soft sandwich bread dipped in a sweet egg mixture and filled with a luscious cream cheese blend. Baked until golden and puffed, this dish is served topped with fresh macerated strawberries for a perfect balance of sweetness and tang.
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
French Toast Base
- 12 fresh slices sandwich bread, crusts removed
- Butter, for greasing and dotting on top (about 2 tbsp diced butter is optional)
- 2 tbsp brown sugar (optional, for sprinkling on top)
Macerated Strawberries
- 1 punnet strawberries, sliced
- 1 tbsp sugar
Instructions
- Preheat and Prepare Pan: Preheat the oven to 180°C/350°F. Generously butter a 10cm x 21cm (4″ x 8″) loaf tin to prevent sticking and ensure easy removal.
- Make Cream Cheese Filling: In a bowl, beat or mix the cream cheese, sugar, and vanilla extract until well combined. Add the egg and lemon juice, then beat until the mixture is smooth, light, and fluffy.
- Prepare Egg Mixture: In a large bowl, whisk together the 4 eggs, milk, white sugar, and a pinch of salt until fully combined.
- Dip Bread Slices: Dip two slices of sandwich bread into the egg mixture, allowing them to soak briefly but thoroughly, as fresh bread absorbs the mixture quickly.
- Layer Bread in Loaf Tin: Line the base of the buttered loaf tin with the egg-dipped bread slices. Trim or cut the bread to fill any gaps as needed. Repeat this process to create a total of three layers of egg-dipped bread.
- Spread Cream Cheese Filling: Evenly spread the prepared cream cheese filling over the layered bread in the loaf tin.
- Add Remaining Layers: Top the cream cheese layer with two more layers of egg-dipped bread slices, following the same dipping and layering method.
- Finish and Bake: Dot the surface generously with diced butter and sprinkle brown sugar over the top if desired. Bake in the preheated oven for 40 minutes until golden brown and puffed. Check at 30 minutes; if the top is getting too dark, cover loosely with foil and continue baking to finish.
- Rest the French Toast: After baking, let the French toast rest in the tin for 15 minutes to set, then carefully turn it out onto a cooling rack and let rest another 5 minutes.
- Prepare Macerated Strawberries: While the French toast is baking or resting, toss the sliced strawberries with 1 tablespoon of sugar and let them sit to release their juices and sweeten.
- Serve: Slice the cream cheese stuffed French toast and serve warm topped with the macerated strawberries for a perfect finishing touch.
Notes
- Use fresh sandwich bread for best absorption of the egg mixture and a soft texture.
- Butter and brown sugar on top add a caramelized, rich flavor but can be omitted for a lighter version.
- Macerated strawberries add fresh sweetness and a slight tang that complements the creamy filling perfectly.
- Covering with foil during baking prevents over-browning while allowing the French toast to cook through.
- Letting it rest after baking ensures the layers hold together and the texture is just right.
