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Last spring, I came across these crispy strawberry cheesecake sandwiches while hunting for something fun to do with fresh market strawberries. We've always gone crazy for anything with cream cheese at my house, plus French toast is a staple, so I thought, why not combine them? After trying it out, these over-the-top treats landed right at the top of our list for weekend breakfasts.
Why You'll Be Obsessed
- This tasty mash-up feels just as good for dessert as it does for breakfast
- You'll dig into a luxuriously creamy center wrapped in a crunchy, golden shell
- All done in only 20 minutes, start to finish
Even my picky teen, who's usually pretty stingy with praise, blurted out "these are wild" after taking a bite. My calorie-counting mother-in-law? She came by for brunch last month and finished an entire sandwich—no complaints!
Top-Notch Ingredients
- Real butter - You absolutely need it for that crispy outside
- Brioche bread - Buttery and soft, it’s the best for this dish
- Cream cheese - Go with Philadelphia if you like really smooth filling
- Strawberry jam - Thick jam like Bonne Maman makes a big difference
- Fresh strawberries - Snag the red ones without any pale spots
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Detailed Instructions
- Getting the Cheese Ready
- Don’t skip softening your cream cheese—give it at least half an hour out of the fridge. Use a hand mixer with powdered sugar and whip it until it’s super airy. It’ll spread way easier and won’t wreck your bread. Sometimes, I toss in a hint of vanilla for some extra punch.
- Picking the Right Bread
- Brioche’s your BFF here—challah works too. Both are tough enough for heavy filling but stay soft for soaking up your egg mix. Texas toast works too if you're in a pinch, but skip regular bread because it falls apart in the pan. I like to gently squish the sandwiches together before dipping to keep everything inside.
- Proper Dipping
- Give your sandwich a real chance in the egg bath—at least 10 seconds per side. I dunk ones at a time in a big pie plate, gently pressing the edges so they really get coated. If your bread is on the dry side, just whip up a touch more egg mix.
- Just Right Heat
- Aim for medium heat. Go hotter and you’ll burn the outside while the middle stays cold; lower and it just gets floppy. Wait until your butter melts and gets just bubbly, then toss in your sandwiches. Don’t cram them in the pan—leave room to flip. Seriously, don’t rush the flipping or you’ll miss that perfect crust!
- The Last Step
- After they’re cooked, pop them on paper towels for half a minute to get rid of extra butter. Sift powdered sugar all over while they’re still hot so it basically melts in. I use a little strainer for this part. Eat them right away so they’re still warm and crisp outside.
The first time I made these, I rushed them and ended up with burnt outsides and chilly filling. Now, I take my time over lower heat, and the center turns out gooey and perfect without burning the bread.
Fun Ways to Serve
If I'm feeling fancy, I slice these sandwiches into corners and overlap them on a serving plate. A little bowl of warm maple syrup? Totally next-level for dipping. If we’re doing brunch, I serve them with a quick fruit salad for something fresh. Coffee with a splash of milk goes great, but my husband’s a cold milk guy all the way.
Fun Twists
Sometimes I swap mascarpone for cream cheese for a richer middle. Chocolate fans can smear on Nutella before adding berries. When peaches are in season, I trade in strawberries and jam for peaches and peach preserves. Lemon zest mixes perfectly in the filling for a zippy edge. If you’re making this for dessert, throw a scoop of vanilla ice cream on the side for extra wow.
Storing Tips
Best eaten fresh, for sure. But if you end up with extras, store them airtight in the fridge for up to two days. To reheat, use a 350°F oven for about five minutes—skip the microwave or you’ll get soggy bread. You can also make the cream cheese filling a day ahead and chill it, just let it warm up a bit before you use it.
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Kitchen Tips
Day-old bread holds up best because it soaks well without getting mushy
Cut up strawberries right before you make these so they don’t leak juice everywhere
Super-fresh bread? Give it a quick toast first to keep things sturdy
Now, these sandwiches are basically what Sunday mornings look like at our place. The combo of warm, sweet strawberries, crisp bread, and melty cream cheese just feels special. Yeah, it might sound decadent, but making them yourself means you know what’s in ‘em. Plus, sitting down together to eat is the kind of moment you want to remember—my daughter’s already picked these for her birthday breakfast next month!
Recipe FAQs
- → Can I swap brioche for another bread?
- Absolutely! Challah or thick white bread will hold up nicely. Just make sure it’s slightly sweet and firm.
- → What’s the best way to save any leftovers?
- Pop them in the fridge and enjoy within 2 days. Warm them back up in a skillet or toaster oven to keep that crunch.
- → Are frozen strawberries okay to use?
- Fresh berries are best, but thawed and drained frozen ones work too. Be careful not to add too much moisture.
- → What toppings pair well with these sandwiches?
- Try them with whipped cream, vanilla ice cream, or even a drizzle of honey or syrup.
- → Can I prep these sandwiches earlier?
- Yes! Assemble them and refrigerate before dipping for a few hours. Cook when ready.