If you’ve ever sampled a taste (or 27) of my crowd favorite Strawberry Cheesecake Chimichangas, then allow me to introduce you to your new breakfast best friend: Strawberry Cheesecake Stuffed French Toast.
INGREDIENTS
- 8 (1-inch thick) slices bread (See Kelly’s Note)
- 4 ounces cream cheese, at room temp
- 2 teaspoons vanilla extract
- 1 1/2 teaspoons fresh lemon juice
- 1 teaspoon grated lemon zest
- 1 1/2 cups diced strawberries, divided
- 3/4 cup heavy cream
- 4 large eggs
- 1 teaspoon cinnamon
- 1 Tablespoon sugar
- Unsalted butter, for cooking
- Maple syrup, for serving
INSTRUCTIONS
- Cut a wide pocket into each slice of bread without cutting all the way through the bread.
- In the bowl of a stand mixer fitted with the paddle attachment, beat together the cream cheese, vanilla extract, lemon juice, lemon zest and 1/2 cup diced strawberries until well combined, about 2 minutes.
- Slather a portion of the cream cheese mixture inside each bread pocket and press each bread pocket closed.