Fluffy, buttery brioche sliced thick, soaked in a cinnamon‑spiced custard, pan‑fried until golden, and finished with a quick strawberry jam and whipped vanilla cream cheese.
I love French toast — it always takes me back to mornings in my mom’s kitchen, perched on a barstool while she cooked. Her version used simple white bread and syrup, and it was delicious. For this recipe I wanted to elevate that classic memory: thick slices of brioche soaked in a rich cinnamon custard, fried to a perfect golden brown, then topped with fresh strawberry jam and a cloud of vanilla whipped cream cheese. It’s indulgent but easy, and perfect for weekend breakfasts or special brunches.
Thick‑cut brioche soaks up the custard beautifully, creating a tender, custardy interior with a crisp, caramelized exterior. The strawberry jam is quick to make on the stove using fresh fruit, vanilla, a touch of sugar, and a cornstarch slurry to thicken. The whipped cream cheese adds a tangy, creamy contrast and can be adjusted to your preferred sweetness and texture. Finish with a drizzle of maple syrup if you like.
How to Make Strawberries and Cream Brioche French Toast
Start by preparing the cinnamon custard. In a 9×13 pan whisk together the eggs, heavy cream, salt, and cinnamon for 2–3 minutes until fully combined and no streaks of egg white remain. Place four slices of brioche in the custard and let them soak for about 10 minutes per side so the bread absorbs the mixture.
While the brioche soaks, make the strawberry jam. In a medium saucepan combine diced strawberries, vanilla, water, and sugar. Cook over medium heat for about 10 minutes, until the strawberries begin to break down and the sugar dissolves. Whisk together the cornstarch and water to make a slurry, add it to the pan, and stir for another minute. Remove from heat — the jam will thicken as it cools.
For the whipped vanilla cream cheese, beat room‑temperature cream cheese in a bowl with a hand mixer for 2–3 minutes until smooth. Add vanilla and sugar, then beat another 2–3 minutes until the sugar is dissolved and the mixture is silky (rub a small amount between your fingers to check for graininess). Add heavy cream 1 tablespoon at a time until you reach a light, spreadable consistency.
Heat 2 tablespoons of butter on a large griddle or skillet set to medium‑low. Cook the soaked brioche slowly so the center sets without overbrowning the outside — about 5–6 minutes per side. While the first batch cooks, soak the remaining slices in the custard. When all slices are golden and cooked through, serve each stack topped with a dollop of whipped vanilla cream cheese and spoonfuls of warm strawberry jam. A drizzle of maple syrup is optional but delicious.
Strawberries and Cream Brioche French Toast
- Author: Elizabeth Buuck
- Prep Time: 20 min
- Cook Time: 10 min
- Total Time: 30 minutes
- Yield: 8 Pieces French Toast
- Category: Breakfast
Description
Thick‑sliced buttery brioche soaked in a cinnamon custard, pan‑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 large eggs
- 1 cup heavy cream
- 1 TBSP cinnamon
- Pinch of salt
For the Strawberry Jam
- 2 cups 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, room temperature
- 1 tsp pure vanilla extract
- 1/4 cup granulated sugar
- 2–3 TBSP heavy cream
*Maple syrup, optional
Instructions
For the Brioche French Toast
- In a 9×13 pan whisk together eggs, heavy cream, salt, and cinnamon until smooth and no streaks of egg white remain (about 2–3 minutes).
- Soak four slices of brioche at a time for about 10 minutes per side so the bread fully absorbs the custard.
- Cook on a buttered griddle or skillet over medium‑low heat, about 5–6 minutes per side, cooking slowly so the center sets without overbrowning.
For the Strawberry Jam
- Combine strawberries, vanilla, water, and sugar in a saucepan and cook over medium heat for about 10 minutes until the fruit breaks down and the sugar dissolves.
- Add the cornstarch slurry, stir for one minute, then remove from heat. The jam will thicken as it cools.
For the Whipped Vanilla Cream Cheese
- Beat cream cheese with a hand mixer for 3–4 minutes until smooth.
- Add vanilla and sugar and beat until the sugar dissolves, about 3 minutes.
- Add heavy cream 1 TBSP at a time until the mixture reaches a light, spreadable consistency.
- Top the French toast with whipped vanilla cream cheese and strawberry jam. Drizzle maple syrup if desired. Serve and enjoy.
If you enjoyed this Strawberries and Cream French Toast, try the No Churn Roasted Strawberry Cheesecake Ice Cream or Chocolate Covered Strawberry Cupcakes for more strawberry‑forward desserts.