Strawberry Stuffed French Toast

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Strawberry Stuffed French Toast

Servings: 4
Our favorite French toast just got upgraded with a cannoli-inspired filling and roasted fruit. The strawberries in this recipe can be swapped out with super-ripe peaches or plums when in season!
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Strawberry Filling & Topping

  • 8 oz fresh strawberries
  • 1 tsp granulated sugar
  • 1 sprig thyme (optional)
  • 1 tsp lemon juice


  • 8 oz cream cheese
  • 1/4 cup ricotta cheese
  • 1/3 cup powdered sugar
  • 2 tsp vanilla extract
  • 1/2 tsp lemon zest


  • 3 eggs
  • 1 cup whole milk
  • 2 tbsp granulated sugar
  • 1 pinch salt
  • 2 oz butter (for cooking)


  • Heat oven to 350F and line a cookie sheet with parchment paper or foil. Cut the stems off the strawberries, place on cookie sheet and roast until liquid just begins to emerge from the berries (this could take 10-20 minutes depending on the size of your berries). Remove from heat and place berries into a bowl, tossing lightly with the sugar, thyme, salt and touch of lemon juice. You will be using half of these for the filling and reserving the other half as a topping once the French toasts are cooked.
  • To make the filling, cream all your ingredients together and set e.
  • Cut the loaf of bread into 8 thick slices. Smash 2 strawberries on the bottom of each sandwich, followed by a generous slather of filling, topping with more strawberries before closing the sandwich with another slice of bread.
  • Make the custard by whisking the eggs, milk, sugar and salt until the egg breaks up. Dip two of the toasts on one side for about 20 seconds, then flip to the other. Heat a large skillet over medium and once warm, add the butter to melt. Pick up your first two toasts, letting them drip a touch, and place in the skillet. Cook for about 2 minutes on each side, or until golden brown. Flip to cook the other side. Remove from heat and repeat with the two remaining toasts.
  • Serve by spooning strawberries over the warm toasts, drizzling macerating syrup over berries.