Description

A creamy, sweet breakfast masterpiece combining cheesecake layers with fluffy French toast. Perfect for brunch with its balance of tangy cream cheese, fresh strawberries, and a custardy egg base.

Ingredients

8–10 slices bread (brioche, Hawaiian rolls, or thick bread)
3–4 large eggs
1/3 cup milk
1 teaspoon vanilla extract
1 tablespoon brown sugar
Butter (for cooking or greasing)
8 oz (225 g) cream cheese, softened
2–3 tablespoons sugar or honey
1/2 teaspoon lemon zest
1/4 cup strawberry jam or preserves
1–2 cups fresh strawberries, diced
1 tablespoon sugar
Maple syrup & powdered sugar (optional)

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Instructions

Prepare strawberries by mixing with 1 tablespoon sugar and letting sit
Beat cream cheese with 2–3 tablespoons sugar, lemon zest, and strawberry jam until smooth
Whisk eggs, milk, vanilla, and brown sugar in a shallow bowl
Spread cheesecake filling on one side of bread
Top with a slice, dip in egg mixture to coat both sides
Cook in skillet with butter until golden brown on both sides
Serve with fresh strawberries, optional maple syrup, and powdered sugar

Notes

Use pre-cut Hawaiian rolls if time is limited
Create thicker slices by stacking 2 bread slices before coating
For non-diabetic recipe, substitute brown sugar with coconut sugar
Store leftovers in air-tight container for up to 2 days

Prep Time: 15
Cook Time: 20
Category: Recipes
Method: Stovetop
Cuisine: American