Ingredients
For the French Toast:
- 8 slices brioche bread (substitutes: Texas toast, challah, or thick white bread)
- 3 large eggs
- 1 ¼ cup almond milk (substitutes: whole milk, oat milk, or soy milk)
- 2 tablespoons maple syrup (substitutes: honey, agave syrup, or granulated sugar)
- 1 teaspoon vanilla extract
- 1 ½ teaspoon ground cinnamon
- ¼ teaspoon salt
- Cooking spray or butter for the skillet
For the Cream Cheese Filling:
- 3 tablespoons unsalted butter, softened
- 8 oz block cream cheese, softened
- ½ cup powdered sugar
- 1 teaspoon vanilla extract
Instructions
Step 1: Make the Cream Cheese Filling
Start by preparing the cream cheese filling. In a mixing bowl, beat the softened cream cheese and butter together until smooth. You can use an electric mixer for ease, but if you don’t have one, a wooden spoon works just as well—just ensure that the butter and cream cheese are fully softened to make mixing easier. Once the mixture is smooth, add the vanilla extract and powdered sugar. Stir until you have a creamy, spreadable consistency. This filling adds a deliciously sweet and tangy contrast to the rich custard-soaked bread.
Step 2: Assemble the French Toast Sandwiches
Take one slice of brioche bread and spread a generous layer of the cream cheese filling on it. Place another slice of bread on top, pressing gently to form a sandwich. Repeat this process with the remaining slices until you have four cream cheese-filled sandwiches ready to go.
Step 3: Prepare the Custard Mixture
In a shallow bowl, whisk together the eggs, almond milk, maple syrup, vanilla extract, cinnamon, and salt. Make sure the mixture is well combined, as this is what will coat the bread and give the French toast its classic flavor.
Step 4: Dip the Sandwiches
One at a time, dip each cream cheese-filled sandwich into the custard mixture, ensuring both sides are fully coated. Let any excess mixture drip off to prevent sogginess.
Step 5: Cook the French Toast
Heat a skillet or griddle over medium heat and grease it with cooking spray or butter. Place each soaked sandwich onto the hot skillet and cook for about 3-4 minutes per side, or until golden brown and crisp. Be patient and avoid flipping too soon—this helps develop a nice caramelized crust.
Step 6: Serve and Enjoy
Once cooked, transfer the French toast to a plate and top with fresh strawberries, powdered sugar, and a drizzle of maple syrup. If you want an extra indulgent touch, add a dollop of whipped cream or a handful of chopped nuts for crunch.
Notes
How to Avoid Soggy French Toast
Soggy French toast happens when the bread absorbs too much of the custard mixture or isn’t cooked at the right temperature. To prevent this:
- Use thick-cut bread like brioche or challah, which can absorb the custard without falling apart.
- Don’t let the bread soak too long—just a quick dip on each side is enough.
- Cook at medium heat to ensure even browning and avoid burning.
What If the French Toast is Too Dry?
If your French toast turns out dry, try increasing the milk-to-egg ratio in the custard mixture. A little extra milk will give it a softer, more custardy texture. Also, make sure you’re not overcooking it—removing it from the skillet once golden brown keeps the inside soft.
How to Tell If the French Toast is Done
The toast should be golden brown on the outside and slightly firm to the touch. If you’re unsure, press gently in the center—it should bounce back slightly without feeling wet.
Substituting Ingredients for Dietary Needs
- Dairy-Free: Use dairy-free cream cheese and butter alternatives, and swap almond milk for oat milk.
- Gluten-Free: Use gluten-free bread instead of brioche.
- Lower Sugar: Reduce the powdered sugar in the filling and opt for unsweetened almond milk.
- Prep Time: 10 minutes
- Cook Time: 15 minutes