Ingredients
Method
Prepare the Filling:
- In a medium-sized mixing bowl, combine the softened cream cheese, powdered sugar, and vanilla extract. Mix until smooth and creamy.
Assemble the Sandwiches:
- Spread a generous amount of the cream cheese mixture onto one slice of bread, then top with another slice to create a sandwich. Repeat with the remaining bread slices to make four sandwiches.
Make the Egg Mixture:
- In a shallow dish or bowl, whisk together the eggs, milk, cinnamon, and nutmeg until well combined.
Preheat the Skillet:
- Heat a large skillet or griddle over medium heat and add a pat of butter, ensuring the surface is well-coated.
Dip the Sandwiches:
- Carefully dip each sandwich into the egg mixture, making sure both sides are fully coated. Let any excess drip off before placing it on the skillet.
Cook the French Toast:
- Place the sandwiches onto the hot skillet. Cook for about 3-4 minutes per side, or until golden brown and cooked through. Adjust the heat if necessary to avoid burning.
Serve and Garnish:
- Once cooked, transfer the French toast sandwiches to serving plates. Top with fresh strawberries, a dollop of whipped cream, and a drizzle of maple syrup. Dust with powdered sugar for a finishing touch.
Enjoy:
- Serve immediately and enjoy this rich, creamy, and utterly satisfying breakfast!
Notes
-
- Best Bread Options: Thick slices of Brioche or Challah work best for this recipe, as they’re sturdy enough to hold the cream cheese filling and absorb the egg mixture.
- Make It Your Own: Swap strawberries for other fruits like blueberries, bananas, or peaches. You can also use honey or caramel sauce instead of maple syrup.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat in a skillet or oven for the best texture.
- Freezing Tip: Freeze cooked French toast sandwiches by wrapping them individually in plastic wrap, then placing them in a freezer bag. Reheat in the oven or on the stovetop when ready to enjoy.