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Breakfast Foods - Strawberry Cheesecake Stuffed French Toast

  • 1 cup fresh strawberries, mashed
  • 11/4 cup sugar
  • 1 tbsp. cornstarch
  • 1 cup cold water
  • 1/2 cup milk
  • 3 large eggs
  • 1 pinch cinnamon
  • 1 8-oz. pkg. cream cheese, softened
  • 1 tsp. vanilla extract
  • 1 loaf French bread
  • 1 tsp. butter
  • Whipped cream (optional)
  • Powdered sugar (optional)

In a medium saucepan, heat strawberries and 1/2 cup sugar over medium heat.
In a small bowl, mix cornstarch and water together and add to strawberries.
Cook and stir until thickened, about 3–5 minutes.
Reduce heat to low and
simmer while preparing
remaining ingredients,
stirring occasionally.
In a shallow bowl, whisk eggs, milk, and cinnamon together. Set aside.
Mix cream cheese, vanilla extract, and 3/4 cup sugar together in a bowl, until smooth.
Cut your French bread into slices, 2 inches thick. Then cut a slit in each of the slices that reaches almost to the back, but doesn't break through the other side.
Use a spatula to stuff cream cheese mixture into the bread. Repeat with the remaining bread.
In a large skillet, heat butter over low-medium heat.
Dip the stuffed bread in egg mixture, covering both sides and letting excess drip off, then place in the skillet.
Cook until golden brown on both sides, about 3 minutes per side.
Top with strawberry syrup, whipped cream, and powdered sugar, if desired.
Submitted By: Stacey Hicks
Benton Farmers Co-op
Number of Servings: 0
Print 3x5 recipe cards
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