Fluffy and buttery brioche sliced thick and soaked in cinnamon custard, fried until golden brown, and topped with quick strawberry jam and whipped vanilla cream cheese.
Oooh, do I love French Toast. Takes me right back to my mom’s kitchen sitting there on a barstool on a Sunday watching her whip up a batch. Although she used Sunbeam white bread and Mrs. Buttersworth. Not knockin it, it was delicious and I still eat more than I’d like to admit when mama makes it. But, for this recipe, you know I had to take it up a notch.
Thick sliced brioche, soaked in a rich cinnamon custard and fried to a perfect golden brown. Then some fresh sliced strawberries made into a quick and easy homemade jam and a dollop of vanilla whipped cream cheese. It’s so dang good and I know you’re gonna love it! Let’s get right to it.
How to Make Strawberries and Cream Brioche French Toast
First, make the custard. In a 9×13 pan whisk together the eggs, heavy cream, salt, and cinnamon. Whisk it for at least 2-3 minutes, so that the egg whites are very well incorporated and there’s not clumps of egg whites. You shouldn’t be able to see any egg whites in the custard. Place 4 slices of brioche into the custard and let soak for 10 minutes per side.
While the brioche soaks, make the strawberry jam. In a medium saucepan, stir together the strawberries, vanilla, water, and sugar. Cook over medium heat for 10 minutes, or until the strawberries start to break down, the sugar is dissolved, and it starts to come to a low boil. In a small bowl, whisk together the water and cornstarch until smooth. Add to the strawberry jam and stir. Continue to cook for another minute, then remove from heat. It will continue to thicken as it cools.
Make the vanilla whipped cream cheese. In a large bowl, use a hand mixer to whip the cream cheese for 2-3 minutes. Then, add the vanilla and sugar and whip for another 2-3 minutes, or until the sugar is dissolved. You can test it by rubbing a bit between your fingers and it shouldn’t feel grainy. Add the heavy cream 1 TBSP at a time until you reach your desired consistency.
Heat 2 TBSP butter on a large griddle over medium low heat. (fry pan works too, just not as quick!) You want to cook the french toast slowly, so that the center has time to set before the outside gets too browned. Cook for 5-6 minutes per side. While you’re frying up the first batch, soak the remaining 4 pieces of brioche in the custard. Once all of the bread is fried up and perfectly golden brown, serve it up with a dollop of the whipped vanilla cream cheese and strawberry jam. And a little drizzle of maple syrup couldn’t hurt the situation.
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Strawberries and Cream Brioche French Toast
- Prep Time: 20 min
- Cook Time: 10
- Total Time: 30 minutes
- Yield: 8 Pieces French Toast 1x
- Category: Breakfast
Description
Thick sliced buttery brioche soaked in a rich cinnamon custard, fried to golden perfection, and topped with an easy homemade strawberry jam and whipped vanilla cream cheese.
Ingredients
For the Brioche French Toast
- 8 Slices Thick Cut Brioche
- 3 Lg Eggs
- 1 C Heavy Cream
- 1 TBSP Cinnamon
- Pinch of Salt
For the Strawberry Jam
- 2 C Fresh Strawberries, diced
- 2 TBSP Water
- 2 TBSP Granulated Sugar
- 1/2 tsp Pure Vanilla Extract
- Cornstarch slurry – 1 tsp cornstarch + 2 tsp Water
For the Whipped Vanilla Cream Cheese
- 4 oz (1/2 Block) Cream Cheese, at room temperature
- 1 tsp Pure Vanilla Extract
- 1/4 C Granulated Sugar
- 2–3 TBSP Heavy Cream
*Maple Syrup, optional
Instructions
For the Brioche French Toast
- In a 9X13 Pan whisk together the eggs, cream, salt, and cinnamon until smooth and no clumps of egg whites remain – 2-3 minutes
- Soak 4 sliced of brioche at a time, for 10 minutes per side.
- Once soaked, cook on medium low on a griddle greased with butter. Cook low and slow, for about 5-6 minutes per side.
For the Strawberry Jam
- In a medium saucepan combine all ingredients (minus the cornstarch slurry) and cook on medium for 10 minutes, or until the strawberries start to break down and the sugar dissolves.
- Bring to a low boil, then stir in the cornstarch slurry. Cook for 1 minute, then remove from heat. It will thicken as it cools.
For the Whipped Vanilla Cream Cheese
- In a large bowl, beat the cream cheese with a hand mixer for 3-4 minutes or until smooth.
- Add the vanilla and sugar and beat for another 3 minutes, until the sugar dissolves.
- Add in the cream 1 TBSP at a time until you reach your desired consistency.
- Top french toast with the whipped vanilla cream cheese and strawberry jam. Add a drizzle of maple syrup if you’re feeling wild. Enjoy.
If you loved the recipe for this Strawberries and Cream French Toast, be sure to check out my No Churn Roasted Strawberry Cheesecake Ice Cream and my Chocolate Covered Strawberry Cupcakes.
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