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Cream Cheese and Mixed Berry Stuffed French Toast

Two halves of golden brown stuffed french toast filled with cream cheese and mixed berries, dusted with powdered sugar.
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Make this decadent Cream Cheese Stuffed French Toast with fresh strawberries and blueberries for an indulgent weekend breakfast or special brunch treat. It is surprisingly easy to prepare.

Ingredients

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  • 8 slices thick-cut brioche or Texas toast
  • 8 ounces cream cheese, softened
  • 1/4 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon lemon zest
  • 1 cup mixed fresh berries (strawberries sliced, blueberries)
  • 3 large eggs
  • 1/2 cup milk
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 2 tablespoons butter, for cooking
  • Powdered sugar, for dusting
  • Maple syrup, for serving

Instructions

  1. In a medium bowl, beat the softened cream cheese, granulated sugar, vanilla extract, and lemon zest until the mixture is smooth and creamy.
  2. Gently fold in the sliced strawberries and blueberries into the cream cheese mixture.
  3. Take one slice of bread and spread half of the cream cheese filling evenly over one side. Top with a second slice of bread to create a sandwich. Repeat with the remaining bread and filling.
  4. In a shallow dish, whisk together the eggs, milk, cinnamon, and nutmeg until well combined.
  5. Dip each stuffed sandwich into the egg mixture, turning to coat both sides. Press lightly to help the bread absorb the batter.
  6. Heat the butter in a large skillet or griddle over medium heat.
  7. Cook the stuffed French toast for 3 to 4 minutes per side, until golden brown and crispy on the outside and the filling is warm. Adjust heat as needed to prevent burning.
  8. Remove the toast from the skillet and place on a plate. Dust generously with powdered sugar and serve immediately with maple syrup.

Notes

  • For a cheesecake stuffed French toast variation, use a little more sugar in the filling and add 1/4 teaspoon of almond extract.
  • You can prepare the stuffed sandwiches ahead of time and refrigerate them for up to 4 hours before cooking.
  • Use thick bread like brioche or challah; thin bread may tear when stuffed.

Nutrition

Find it online: https://devourdish.com/stuffed-french-toast-recipe-easy-creamy-filling/