Stuffed Strawberry French Toast with Berry Compote
Thick-cut bread stuffed with cream cheese and fresh strawberries, pan-fried until golden, then topped with vanilla ice cream, warm berry sauce, and chocolate drizzle. Breakfast dessert energy in under 20 minutes.
- Total time
- 18 min
- Servings
- 2
- Calories
- 542
- Protein
- 14g
Ingredients
- 3 oz cream cheese, softened
- ¾ cup strawberries, sliced
- 4 slices bread (brioche or challah), cut into 1-inch-thick slices
- 3 whole eggs
- ¼ cup milk
- 1 cup mixed berries (raspberries, blueberries, blackberries)
- 3 tbsp chocolate sauce
Instructions
- 1
Spread cream cheese on one side of each bread slice. Layer strawberry slices on two slices, then top with remaining bread to make two sandwiches.
- 2
Whisk eggs and milk together in a shallow bowl until fully combined.
- 3
Heat butter in a 12-inch skillet over medium heat until it foams, about 90 seconds.
- 4
Dip both sandwich sides into egg mixture (2–3 seconds per side) and place in the hot skillet. Cook 3–4 minutes until deep golden brown.
- 5
Flip and cook the other side 3–4 minutes until golden and the bread feels crispy at the edges.
- 6
Warm mixed berries in a small saucepan over low heat for 2 minutes, stirring gently. Plate the French toast and top with a scoop of vanilla ice cream, warm berry compote, and a drizzle of chocolate sauce. Serve immediately.
Tools you’ll need
- 12-inch skillet
- shallow bowl
- whisk
- small saucepan
- spatula
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