Strawberry-Cream Cheese Stuffed French Toast Recipe by Paula Deen

Level: Easy


0 ratings


  • 2 eggs
  • 1/2 cup milk
  • 1 cup granulated sugar, plus 1/2 teaspoon
  • 8 oz cream cheese
  • 12 slices white bread
  • 4 cups sliced fresh strawberries, divided
  • maple syrup, for serving
  • butter, for serving
  • confectioners' sugar, for serving
  • 1 lemon, zested and juiced


In a small bowl, whisk together the eggs, milk, and 1/2 teaspoon granulated sugar. Spread the cream cheese on half of the bread slices and top with 1 cup total strawberries. Top with the remaining 6 bread slices and press around the edges to seal.

Melt butter on a griddle over medium-low heat. Dip the sandwiches in the egg mixture for a few seconds on each side. Cook the sandwiches until golden brown, 2 to 3 minutes per side. Serve with maple syrup, Strawberry Syrup, or confectioners' sugar.


Strawberry Syrup:

In a medium saucepan, combine 3 cups strawberries, 1 cup sugar, lemon juice and zest, and bring to a boil. Lower the heat and simmer until the strawberries are soft and the syrup is thickened and reduced by 1/3 to 1/2 in volume, 15 to 18 minutes.

Remove from the heat and let cool to room temperature before serving.

Cook's Note: If a thinner syrup is desired, strain the hot syrup through a fine mesh strainer into a clean container and let cool.

Strawberry-Cream Cheese Stuffed French Toast


Only registered users can write reviews. Please, or register

Be the first to review this product

Paula Deen Club                   At the Southern Table with Paula Deen