Strawberry Cheesecake French Toast Is The Most Decadent Weekend Brunch Recipe
Holy cow this sounds amazing!
Weekend mornings are made for indulgences and taking the extra steps to stuff plain French toast with a strawberry cream cheese mixture will take your Sunday brunch situation to a whole new level! Once you’ve tasted this, they’ll be no going back.
Strawberry cheesecake French toast is a great brunch option if you’re cooking for a Galentine’s Day crowd or just hoping to make the weekend leading up to Valentine’s Day a little more special for your partner or family. The main answer to “Why should I make this for brunch?” is simply “Why not?”
Follow along with this recipe from High Heels And Grills to make the most delicious French toast that’s stuffed with a sweet, cheesecake-like filling. You’ll need freshly mashed strawberries, vanilla extract, sugar, and cream cheese for the filling. For the toast and dredge, you’ll need a loaf of French bread, milk, eggs, and cinnamon.
Start by slicing a loaf of French bread into thick slices. Then cut a slit down the middle of each slice, without cutting all the way through to the bottom; this way you’ll create a nice little pocket to stuff your cream cheese and strawberry mixture into.
Once each slice is stuffed, you’ll dredge the bread in the egg, milk, and cinnamon mixture and fry each slice on a skillet.
Top with whipped cream, powdered sugar, and even more strawberries if desired. Voila, a decadent brunch!
If you’re looking for an easier and more kid-friendly version of this recipe, you can also check out these strawberry cheesecake French toast roll-ups from Kylee Cooks.
For starters, this will work with any bread you have on-hand, so no need to go out and buy anything fancy! You’ll cut the crust off of any slice of bread, roll it extra flat with a rolling pin, and spread softened cream cheese and strawberry jam along the surface. Roll it up and cover it in a mixture of eggs, milk, cinnamon, and vanilla extract.
Then place each roll-up in the skillet and cook until the outsides are nice and browned.
From there, they’re ready to be served up and dunked in syrup, bite by bite.