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Strawberry cheesecake stuffed French toast for two with golden brioche cut open to reveal a creamy fresh strawberry cheesecake filling.

Easy Strawberry Cheesecake Stuffed French Toast for Two

Thick golden brioche stuffed with creamy strawberry cheesecake filling and cooked in vanilla-cinnamon custard. This easy small-batch French toast makes exactly two servings and is perfect for Valentine's Day, brunch, or a special breakfast at home.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 2
Course: Breakfast
Cuisine: American-Inspired
Ingredients Method Notes

Ingredients
  

  • Strawberry Cheesecake Filling
  • 3 ounces 85 g block-style cream cheese, softened
  • 2 tablespoons plain Greek yogurt
  • 1 tablespoon powdered sugar
  • ½ teaspoon pure vanilla extract
  • ⅓ cup fresh strawberries finely diced and thoroughly dried
  • French Toast
  • 4 thick slices brioche bread
  • 2 large eggs
  • ¼ cup whole milk
  • ½ teaspoon pure vanilla extract
  • ¼ teaspoon ground cinnamon
  • Pinch of fine salt
  • 1 tablespoon unsalted butter as needed for cooking
  • Serving
  • Remaining fresh strawberries from approximately ¾ cup total sliced
  • Powdered sugar optional
  • Pure maple syrup optional

Method
 

  1. Wash and thoroughly dry the strawberries. Finely dice ⅓ cup and slice the remainder for serving.
  2. Stir softened cream cheese until smooth.
  3. Mix in Greek yogurt, powdered sugar, and ½ teaspoon vanilla.
  4. Gently fold in the diced strawberries.
  5. In a shallow bowl, whisk eggs, milk, remaining ½ teaspoon vanilla, cinnamon, and salt.
  6. Arrange the four brioche slices into two pairs.
  7. Divide the cheesecake filling between two slices, leaving approximately a ½-inch border.
  8. Top with remaining bread slices and press very gently.
  9. Preheat a large skillet over medium-low to medium heat.
  10. Melt enough butter to lightly coat the skillet.
  11. Briefly dip each stuffed sandwich into the egg mixture, coating both sides without oversoaking.
  12. Transfer to the skillet.
  13. Cook approximately 3–4 minutes on the first side until golden.
  14. Carefully flip with a wide spatula.
  15. Cook another 3–4 minutes until the second side is golden and the center is warm.
  16. Transfer to serving plates and rest for about 1 minute.
  17. Cut diagonally.
  18. Serve immediately with fresh strawberries and optional powdered sugar or maple syrup.

Notes

Use thick brioche, challah, or another sturdy bread.
Thoroughly dry the strawberries before adding them to the cream cheese mixture.
Keep approximately ½ inch around the edges free of filling.
Don't soak brioche for too long in the custard.
Cook over moderate heat so the bread doesn't burn before the filling warms.
Serve shortly after cooking for the best texture.