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Strawberry-Cream Cheese Stuffed French Toast

By Paula Deen


Difficulty: Easy


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


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.

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