Strawberry Cheesecake French Toast Recipe | Top Brunch Treat

Imagine the comfort of warm, custardy French toast, the indulgence of a creamy cheesecake filling, and the brightness of juicy strawberries—all stacked into one plate that feels like a weekend celebration. That’s what this Strawberry Cheesecake French Toast is all about: familiar, cozy, a little over-the-top, and absolutely worth every bite. You’ll get crisp edges, a silky center, and sweet-tart fruit that ties everything together. Whether you’re cooking for a leisurely brunch or surprising someone you love, this recipe guides you step-by-step to a beautiful, bakery-style dish you can pull off at home with ease.

What Makes This Strawberry Cheesecake French Toast Irresistible

This isn’t your everyday French toast. It’s gently stuffed with a tangy-sweet cheesecake filling that melts slightly as it cooks, creating the dreamiest texture. Fresh strawberries and a quick, glossy sauce bring a burst of color and flavor that keeps every forkful balanced. The custard is scented with vanilla and a whisper of cinnamon, and a sprinkle of crushed graham crackers on top gives you that classic cheesecake vibe. It hits the perfect notes: rich but not heavy, elegant yet simple, and familiar while still feeling special.

Gather Your Ingredients for Strawberry Cheesecake French Toast

• Brioche or challah bread (8 thick slices) — Soft, slightly sweet breads that soak up custard beautifully without falling apart.
• Cream cheese (8 oz, softened) — The star of the cheesecake filling, providing that rich, tangy creaminess.
• Greek yogurt or ricotta (1/3 cup) — Lightens the filling and adds a gentle tang that mimics classic cheesecake.
• Granulated sugar (3 tablespoons, divided) — Sweetens the filling and the strawberry topping without overwhelming.
• Powdered sugar (2 to 3 tablespoons) — Adds a smooth sweetness to the filling and for dusting at the end.
• Vanilla extract (2 teaspoons, divided) — Rounds out flavors in both the custard and the filling.
• Lemon zest (about 1 teaspoon) — Brightens the filling and wakes up the strawberry flavor.
• Fresh strawberries (2 cups, sliced) — The juicy, colorful topping; use ripe berries for best flavor.
• Strawberry jam or preserves (2 tablespoons) — Helps the topping glaze and thicken without fuss.
• Lemon juice (1 tablespoon) — Balances sweetness and keeps the strawberry topping lively.
• Large eggs (4) — The custard base that gives the French toast structure and richness.
• Whole milk or half-and-half (3/4 cup) — Adds body to the custard and helps it coat the bread evenly.
• Ground cinnamon (1/2 teaspoon) — A cozy note that complements both strawberries and cheesecake.
• Kosher salt (a pinch) — Highlights the sweetness and balances the dish.
• Unsalted butter (2 to 3 tablespoons) — For a golden, crispy exterior as the French toast cooks.
• Neutral oil (1 tablespoon) — Mix with butter to raise the smoke point and prevent burning.
• Graham crackers, crushed (1/4 cup) — A playful nod to cheesecake crust for garnish and a bit of crunch.
• Maple syrup (optional, to serve) — A drizzle adds extra shine and sweetness without overshadowing the berries.
• Mint leaves (optional) — A fresh finish that looks lovely on the plate.

How to Make Strawberry Cheesecake French Toast, Step by Step

1. Prep the strawberries: In a small saucepan, combine sliced strawberries, 1 tablespoon granulated sugar, strawberry jam, and lemon juice. Warm over medium heat for 3 to 5 minutes, just until the berries soften and release juices and the mixture glazes lightly. Remove from heat; it will thicken a bit as it cools.
2. Make the cheesecake filling: In a bowl, beat softened cream cheese, Greek yogurt (or ricotta), 2 tablespoons powdered sugar, 1 tablespoon granulated sugar, 1 teaspoon vanilla, and lemon zest until smooth and fluffy. Taste and adjust sweetness if you like.
3. Assemble the bread: Lay the bread slices on a board. For stuffed French toast, spread a generous layer of filling (2 to 3 tablespoons) over four slices, leaving a 1/4-inch border. Top each with a second slice to create four sandwiches. Press gently to seal.
4. Whisk the custard: In a shallow dish, whisk eggs, milk or half-and-half, remaining 1 teaspoon vanilla, cinnamon, and a pinch of salt. The mixture should be smooth and well combined.
5. Heat the pan: Set a large nonstick skillet or griddle over medium heat. Add 1 tablespoon butter and a drizzle of oil. Swirl until melted and foamy but not browned. Moderate heat is key to cooking the custard through without burning the exterior.
6. Dip the sandwiches: Working one at a time, dip each stuffed sandwich into the custard, letting each side soak for about 10 to 12 seconds. Lift and let the excess drip back into the dish so the bread doesn’t get soggy.
7. Cook in batches: Place the soaked sandwiches on the hot pan. Cook for 3 to 4 minutes per side, adjusting heat as needed, until deep golden brown and crisp on the outside and warmed through. Add more butter/oil between batches for even browning.
8. Keep warm: As you finish each batch, transfer to a wire rack set over a baking sheet in a 200°F (95°C) oven. This keeps the crust crisp while you cook the rest.
9. Optional quick finish: If your slices are very thick or especially stuffed, you can transfer them to the oven for an additional 5 to 7 minutes to ensure the center is heated and the filling is soft and luscious.
10. Garnish prep: Crush graham crackers into coarse crumbs. This adds texture and that classic cheesecake flair.
11. Plate it: Slice each sandwich on the diagonal. Spoon warm strawberry topping over the top, letting it cascade down the sides.
12. Final touches: Dust with the remaining powdered sugar, sprinkle with graham cracker crumbs, and add a few mint leaves if you have them. Drizzle with maple syrup if you like extra gloss and sweetness.
13. Serve immediately: French toast is best straight from the pan while the edges are crisp and the center is creamy.
14. Enjoy the moment: Take a second to appreciate the aroma—warm vanilla, toasty bread, and bright strawberry. Then dig in.

Prep, Cook, and Timing At-a-Glance

• Prep time: 20 minutes (filling, strawberries, and custard)
• Cook time: 12 to 18 minutes total (in batches, depending on pan size)
• Total time: About 35 to 45 minutes
• Yield: Serves 4 (four stuffed sandwiches, or eight halves)

If you’re planning a relaxed brunch, you can make the strawberry topping and the cream cheese filling up to 2 days ahead and keep both covered in the refrigerator. Bring the filling to room temperature before spreading so it’s easy to work with and doesn’t tear the bread. Once cooked, serve right away or keep warm in a low oven for up to 20 minutes. That way, everything arrives at the table hot, crisp, and ready to enjoy.

Pro Tips to Nail It Every Time

• Choose sturdy bread: Brioche and challah are ideal because they’re rich and hold together when soaked. Day-old slices are perfect; they absorb custard without getting soggy.
• Don’t oversoak: Give each side a brief soak—just enough to coat and saturate the surface. Too long and the center can become wet and heavy.
• Balance the heat: Medium heat is your friend. If the toast browns too quickly, lower the heat so the custard cooks through.
• Keep a crisp crust: Use a mix of butter and oil. The oil raises the smoke point so the butter won’t burn, while still giving that buttery flavor and golden color.
• Make-ahead components: The strawberry topping and cheesecake filling are ideal to prepare in advance. Warm the topping gently before serving.
• Flavor boosters: A dash of almond extract in the custard or filling adds a bakery-style aroma. A pinch of cardamom or nutmeg is lovely with strawberries.
• Texture magic: A quick sprinkle of graham cracker crumbs adds crunch and that cheesecake crust feel without extra effort.
• Go gluten-free or lighter: Use thick-cut gluten-free brioche and certified gluten-free graham crackers. To lighten, choose Neufchâtel (reduced-fat cream cheese) and use milk instead of half-and-half.
• Frozen strawberry option: If using frozen berries, don’t thaw first—cook them straight from frozen with the jam and lemon juice and add 1 to 2 teaspoons extra sugar if needed.

Nutrition at a Glance

These numbers are approximate and will vary with your bread, dairy choices, and toppings. Calculated for one serving (one stuffed sandwich with topping, without maple syrup):

Tip: For a lighter plate, swap half-and-half for milk, use reduced-fat cream cheese, and serve with extra fresh strawberries instead of a syrup drizzle.

Questions You Might Have

Can I bake the French toast instead of pan-frying?

Yes. Arrange the soaked, stuffed sandwiches on a parchment-lined sheet, lightly greased. Bake at 375°F (190°C) for 12 to 15 minutes, flipping once, until golden and set. For extra color, finish with 1 to 2 minutes under the broiler, watching closely.

Do I have to use fresh strawberries?

No—you can use frozen. Cook them straight from frozen with the jam and lemon juice. They release more liquid, so simmer a minute or two longer until glossy and slightly thickened. Taste and add a touch more sugar if needed.

How can I make this ahead for guests?

Prepare the filling and strawberry topping up to 48 hours in advance and refrigerate. Assemble the sandwiches a few hours before serving and keep them covered in the fridge. Dip and cook right before your guests sit down so the exterior stays crisp and the center stays creamy.

A Sweet Note to Finish

There’s something joyful about turning simple ingredients into a plate that feels like a celebration. This Strawberry Cheesecake French Toast brings a little bakery magic to your kitchen—crisp, creamy, and bright with berries. Whether you serve it for a birthday breakfast, a Sunday slow-down, or just because, it’s the kind of dish that encourages people to linger, chat, and go back for one more bite. Cook it with care, share it with love, and enjoy every forkful.