Hamdi Saidani This stuffed Pioneer Woman strawberry french toast is made with soft bread, a cream cheese and strawberry jam filling, diced fresh berries, and a cinnamon-vanilla egg custard, then griddled in butter until golden. It takes about 30 minutes to prep and 20 minutes to cook.
The filling is basically strawberry cheesecake spread between two slices of bread. You whisk cream cheese with strawberry jam and vanilla bean paste until smooth, then fold in diced fresh strawberries for texture. Spread it generously on one slice, press the second slice on top, and you’ve got a stuffed sandwich ready for the custard dip.
Cook these low and slow. Medium-low heat gives the custard time to set all the way through without burning the outside. If the skillet is too hot, you’ll get dark bread with cold, raw egg in the middle. Three to four minutes per side is the right pace. While the toast cooks, the sliced strawberries should be sitting in orange juice and sugar, softening into a syrupy topping you spoon over the finished plate.
Strawberry French Toast
Description
This Pioneer Woman strawberry french toast stuffs soft bread with a cream cheese berry filling, dips it in cinnamon custard, and griddles it golden for brunch.
Ingredients
Instructions
- Dice 4 strawberries and set them aside. Slice the rest and toss them in a medium bowl with the orange juice and 2 tablespoons of the granulated sugar. Let them sit at room temperature while you prep and cook the toast.
- Whisk together the cream cheese, strawberry jam, and 1 teaspoon of the vanilla bean paste in a medium bowl until smooth. Fold in the diced strawberries.
- In a shallow bowl, whisk together the eggs, half-and-half, cinnamon, salt, the remaining 3 tablespoons of granulated sugar, and the remaining 2 teaspoons of vanilla bean paste.
- Dunk each sandwich into the egg mixture until fully coated and soaked, about 30 seconds per sandwich.
- Melt the butter in a large nonstick skillet or griddle over low heat. Increase to medium-low and cook 2 or 3 sandwiches at a time until golden brown, 3 to 4 minutes per side. Add more butter between batches as needed.
- Dust the finished french toast with powdered sugar. Serve topped with the macerated strawberries and whipped cream if desired.
FAQs
What bread works best for this?
Soft French, Italian, or sourdough sliced to 1/2-inch thickness. You need something sturdy enough to hold the filling without tearing, but tender enough to soak up the custard evenly. Thin sandwich bread falls apart the moment it hits the egg mixture.
Can I prep anything the night before?
The cream cheese filling and the egg custard can both be made a day ahead and stored covered in the fridge. Leave the diced strawberries out of the filling until the morning so they don’t release water and thin it out. Let the filling come to room temperature before spreading so it’s easy to work with.
What do I serve it with?
A plate of crispy bacon, candied if you want to go all out. For drinks, fresh-squeezed orange juice or a hot cup of coffee is the classic brunch pairing. If you’re setting up a full spread, the Strawberry Delight on the same table gives guests a lighter, pastry option alongside.
Why does the recipe use vanilla bean paste instead of extract?
The paste is thicker and gives you those visible vanilla flecks through the filling and custard. Extract works as a substitute, but the flavor is a little less intense and you lose that speckled look on the finished toast.
How do I keep the first batches warm while I cook the rest?
Place finished sandwiches on a wire rack set over a baking sheet in a 200°F oven. The rack keeps air circulating underneath so the bottom stays crisp instead of turning soggy from sitting on a flat surface.
