Delicious Brioche French toast has a fresh, fruity strawberry cheesecake filling for a delicious Spring brunch idea.
Strawberry Cheesecake Stuffed French Toast
By Sue Lau | Palatable Pastime
Spring is finally here!
Well, almost. You can’t tell it by the weather as we have an Alberta clipper moving through the area dumping as much snow as it possibly can.
It’s heavy, wet snow, as it usually is this late in the season, but fortunately it has dropped only half the predicted amount and is boot scooting its way towards North Carolina. Sorry North Carolina, but that storm is just not welcome to stay.
But Spring is the season of love, and new things and togetherness, amour, and cheesecake. So today I am celebrating love with my blogging friends in honor of Camilla Mann’s 18th anniversary by posting cheesecakes.
Well, almost. I’ve already made a cheesecake recently and am just not in the market for more just yet, as delicious as that was. I have lots of baked foods coming up soon and don’t want to burn on it. That being said, I *had* bought a tub of cheesecake filling to make some little no-bake tartlets, but alas, did not get around to it in time for the Easter season (As a blogger, mine comes days and weeks before yours, but that’s okay. I am slightly irreverent towards traditional holiday foods anyway. I say break out of your chains and make what you want!)
Did I tell you my daughter and her beloved let out the secret that they are not all that into turkey for Thanksgiving?
They were singing to the choir, baby. So many things I *could* cook, but every year that danged demonic bird stares me down. So now the feeling of freedom sweeps over me and I am more thrilled than ever to cook a holiday meal!
As a blogger I am already feeling the joy of summer food. But I did still have this tub of cheesecake sobbing to me to make something with it. So as it was Saturday and *theoretically* snowed in, my beloved and I took to the kitchen together to make some weekend breakfast. I put him on the juicer since I just bought ten pounds of citrus at a fantastic price, and I also have a little cut on my thumb I am trying to keep from stinging from that acidity.
So I squeezed the filling into some nice Brioche that I was lazy and bought at the market, plus some tubs of strawberries and eggs.
You HAVE bought your eggs for Easter egg dyeing already, I hope? If you fridge them for 5-7 days before boiling they will be much easier to peel as the inner membrane shrinks back from the shell and tiny amounts of gases build while the yolk and albumin shrink. It’s the reason why rotten eggs float (the gas eventually takes over inside). But 5-7 days in you are good.
If you want to test your eggs, since chickens are so rude as to not put an expiry date on them while laying (lazy birds!) put them in water.
If the egg lays flat, it is very fresh, which is perfect for poached eggs and fried, as the white stays very compact.
If the egg lifts a little bit, it has shrunk and will be easier to peel when boiled.
If it floats and no longer touches the bottom of the bowl at all, throw those bad boys out before you accidentally crack one and drive everyone away with the sulphuric odor.
Not much to do with French toast, but I did want to share that info with you so you get your eggs in time. And has anyone noticed the price spike in eggs over a month ago? I wonder if they are price fixing or storing away eggs for weeks on end so they have plenty of stock for this next week. Best reason ever to check your eggs and make sure they haven’t sold you old, floating eggs.
But on to cheesecake and brunch joy!
Strawberry Cheesecake Stuffed French Toast
Ingredients:
- 1 (18 ounce) loaf Brioche sliced bread (16-18 slices bread)
- 24 ounce tub Philadelphia ready-to-eat cheesecake topping
- 1 pound sliced strawberries
- 6 eggs
- 2 tablespoons milk
- 1/2 teaspoon vanilla extract
- powdered sugar
Strawberry Sauce-Syrup:
- 1 pound sliced strawberries
- 1 cup sugar
Method:
- Stir the strawberries for the sauce together with the sugar in a saucepan over moderately low heat, stirring until mixture becomes syrupy and berries soften, 10-15 minutes; allow to cool.
- Whisk together the eggs in a large shallow dish with the milk and vanilla extract.
- Two pieces of bread per French toast, put 1/4 cup cheesecake filling on one slice bread, top with sliced strawberries.
- On the other slice put a thin coating of the cheesecake filling (like you would butter bread) and press down on the other slice to sandwich the filling. For the end pieces (heels), turn the end piece to the inside, covering it with filling and it’s fine for another piece.
- Heat a griddle to medium and lightly oil.
- Dip the French toast into the beaten egg on both sides.
- Griddle French toast on each side until golden.
- Serve French toast with sauce-syrup and sprinkled with powdered sugar.
From the kitchen of palatablepastime.com
Eighteen Cheesecakes
Be sure to check out the other Cheesecake themed recipes!
Click on the hop link button to be transported to the other recipes:
Eighteen years of cheesecakes to celebrate love.
How many years of cheesecake nibbling have you been married?
Bill and I have been together for thirty-two.
Let me know in the comments box below!
Thanks for joining me, Sue! And congratulations on 32 years. Wow!
That’s a really delicious way to have french toast. I like the use of the brioche for the french toast. Thanks. I wonder if roasting the strawberries could enhance that further….
It would probably change the sauce recipe since that does cook with the sugar and thickens a bit. But I am sure it could be experimented with.
That ready to eat cheesecake filling sounds like a dangerous thing for me to have in my fridge 🙂
I finger dipped as a test before using. It definitely is.
I have never seen that ready-to-eat cheesecake filling. That’s probably a good thing! This French toast sounds delicious.
What a lovely breakfast or brunch offering.
This is awesome! A savory breakfast I would totally eat!