Strawberry Stuffed French Toast

5 from 237 votes

Strawberry Stuffed French Toast is a fun breakfast or brunch idea for Valentine's Day made with brioche bread, cream cheese and strawberries!

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Strawberry Stuffed French toast is what brunch dreams are made of – deliciously sweet and perfect for a cozy Sunday. Easy to make, this really takes french toast up a notch with the cream cheese and strawberries stuffed inside two slices for bread and then cooked until golden brown!

Angle shot of stuffed french toast showing the cream cheese filling with maple syrup pouring on top
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Ingredients & substitutions

  • Eggs: Eggs are the base for the french toast batter. For an egg-free version, you can use a flax egg, like I did in this vegan french toast recipe.
  • Milk: I used 2% milk for this recipe, but any will work well.
  • Vanilla extract and cinnamon: For flavor and sweetness in the batter.
  • Bread: I like to use a brioche loaf for my French toast as it has a nice sweetness. It’s best to use day old bread so that it soaks up all of the milk mixture.
  • Cream cheese: Use a whipped cream cheese to make it easier to mix with the strawberries and honey. I have made this before with greek yogurt, and it works well but may ooze out more when cooked.
  • Honey: Use honey to sweeten the cream cheese and flavor the stuffing. You can swap with maple syrup, cane sugar or just leave out.
  • Strawberries: Chop up the strawberries to fold them into the cream cheese. You can also just keep them sliced and add them on top of the bread.
  • Butter: I like to use butter to cook up the stuffed french toast because it adds a nice flavor, but any normal cooking oil will work well.
Ingredients to make the recipe

How to make strawberries and cream French toast

  • Measure the cream cheese, honey and diced strawberries and place in a large bowl.
  • Mix together until well blended. It will be chunky, so don’t expect a smooth mixture.
  • Spread some of the whipped strawberry cream cheese mixture on 6 of the brioche breads.
  • Top with the other brioche breads and you’re ready for the batter.
4 image collage to show how to mix the cream cheese and strawberry filling and then stuff the french toast
  • Whisk together the eggs and milk, then add cinnamon and vanilla extract and combine. Place the stuffed french toast inside the batter.
  • Quickly flip the french toast with your hands or spatula.
  • Transfer the stuffed french toast to a heated skillet with butter.
  • Cook on one side without touching and then flip to the other side until brown and crispy.
4 image collage to show how to add the french toast to the batter then cook it
  • Cut the stuffed french toast in half diagonally, top with fresh strawberries and maple syrup and enjoy immediately.

Tips for making the recipe

  1. Don’t use fresh brioche for this recipe, you want a loaf that is a day or two old. If it’s too soft, it will fall apart quickly in the wet batter.
  2. Give the bread enough time in the milk and egg mixture to soak up as much of it as possible. For tougher Texas toast bread, you can let it soak for 5 minutes. For softer brioche, 30 seconds is sufficient.
  3. Cook on medium heat for the perfect temperature. If it’s too hot, the outside will burn quickly without the inside cooking all the way. This creates a soggy center and uneven texture.
  4. Use whipped cream cheese. Because the brioche is very delicate when uncooked, using whipped cream cheese makes spreading so much easier without potentially breaking up the bread.

Frequently asked questions

How long does strawberry French toast take to make?

The bread needs to be fried for about three minutes on each side, until it is the doneness you prefer. It takes around 20 minutes to make a serving of six if you’re making one a time. Having a large griddle helps!

Why does my French toast come out soggy?

Make sure that the pan is hot before you fry the toast, this will help the egg mixture to brown and cook. French toast can be soggy if too much egg is used, so be sure to follow this recipe exactly.

Should you use stale bread for French toast?

You shouldn’t use fresh toast for French toast, the drier it is, the more of the mixture it will soak up. If you only have fresh bread, you can try and dry out the slices in a warm oven for a few minutes, but be careful not to toast it.

One stuffed french toast, cut in half topped with sliced strawberries and powdered sugar

This strawberry french toast is a nice twist from traditional french toast because it is stuffed instead of plain, has a beautiful presentation and adds extra servings of fruit to your breakfast. It’s a must-try for a different weekend breakfast, especially for Valentine’s Day weekend.

More breakfast recipes:

If you make this healthy-ish feelgood Strawberry Stuffed French Toast recipe, please be sure to leave a comment and/or give this recipe a rating! I would love to hear about your experience making it. And if you snapped some shots of it, share it with me on Instagram so I can repost on my stories!

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Strawberry Stuffed French Toast

Strawberry Stuffed French Toast is a fun breakfast or brunch idea for Valentine's Day made with brioche bread, cream cheese and strawberries!
5 from 237 votes
Servings 6 servings
Course Breakfast
Calories 575
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
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  • 8 ounces whipped cream cheese
  • 2 tablespoons honey
  • ¼ cup diced strawberries plus more for serving.
  • 12 slices brioche bread one loaf
  • 1 cup milk
  • 4 eggs
  • ½ teaspoon vanilla extract
  • ½ teaspoon cinnamon
  • ¼ teaspoon salt
  • 3 tablespoons butter


  • In a medium bowl, combine the whipped cream cheese with the honey and strawberries, set aside.
  • In a large shallow bowl, add the milk, eggs, vanilla extract, cinnamon and salt and whisk to combine.
  • Spread the cream cheese mixture on 6 slices of brioche, then seal with the other 6 slices.
  • Heat a medium non-stick skillet over medium heat. Add ½ tablespoon butter to the skillet.
  • Dip the stuffed brioche in the egg and milk mixture, dredging them well on both sides so they are coated in the batter. Immediately transfer from the bowl to the skillet. Cook for 3-4 minutes until edges become golden brown, then flip and cook on the other side for an additional 3-4 minutes. Repeat for the remaining 5.
  • Remove from heat and serve with extra strawberries and maple syrup and powdered sugar, if desired.


Storage: Store any leftovers in an airtight container for up to 3 days. Reheat on a skillet for best results.
Substitutes: For best results, follow the recipe as is. However here are some common substitutes that would work well in this recipe.
  • Instead of regular milk, you can use any other plant-based milk.
  • Instead of eggs, you can use flax egg.
  • Instead of cream cheese, you can use greek yogurt or any other spread you’d like.


Serving: 1g, Calories: 575kcal, Carbohydrates: 61g, Protein: 17g, Fat: 29g, Saturated Fat: 14g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 9g, Trans Fat: 1g, Cholesterol: 224mg, Sodium: 731mg, Potassium: 284mg, Fiber: 3g, Sugar: 11g, Vitamin A: 1132IU, Vitamin C: 4mg, Calcium: 203mg, Iron: 4mg

Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.

Cuisine American
Course: Breakfast

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Recipe Rating


  1. Voula says:

    Just made this .. I don’t have brioche bread so I used a sourdough. Tastes great! Something different… thanks

  2. Cheryce says:

    My family loved this recipe. Thank you so much for sharing this! It was my first time making it and apparently is now the preferred style of french toast in our household.

    I think it is important to note that exact measurements aren’t necessary, just do what tastes good to you. I used a little bit more cream cheese and a lot more strawberries. I would taste before adding any sweeteners, since sometimes you get a batch of strawberries that is sweeter than others, then add a little at a time until you reach desired sweetness.

    I do think the egg mixture should be reduced. I ended up doing the entire loaf of brioche, which was 16 slices and a couple of slices of some Dave’s whole grain bread and still had quite a bit left. So four eggs and a cup of milk is way too much. I recommend cutting that in half and if you need more you can add an egg and 1/4c of milk.

    I also recommend omitting the cinnamon from the wet ingredients and sprinkling directly on the bread. Cinnamon does not mix well into wet ingredients. It clumps up. The first piece of bread was the only one that got a good bit of cinnamon…the rest didn’t get hardly any, so I had to sprinkle on after I dipped those (before I finally decided to sprinkle before dipping).

    I think this would also be great with some of the fruit cream cheese flavors at the store. I found a blueberry lemon flavor that I love for bagels and toast and look forward to trying in place of the filling in this recipe. Really so many different options to try!

    Thanks again for sharing!

    1. Yumna J. says:

      Thanks so much for the feedback, Cheryce!

  3. Karen says:

    This looks delicious and simple. I am considering 2 tablespoons of maple syrup mixed with the cream cheese, instead of honey. I am thinking it should work. Same basic consistency. What do you think?

    1. Yumna J. says:

      That should be fine! Let me know what you think of them when you make it!

  4. Margaret says:

    Made today for Mother’s Day and it was fabulous!!! Great recipe!

    1. Yumna J. says:

      Thank you so much, Margaret!

  5. paula says:

    Hello!! where is the video of this recipe?? I can found.

      1. paula says:

        Thank you!! others video’s recipes are in facebook also??

  6. Brandi says:

    This recipe was simple and amazingly delicious! Even my super picky daughter finished hers and complimented the meal!!

    1. Yumna Jawad says:

      Thank you so much! That’s perfect!

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