Cream Cheese Stuffed French Toast

Method13 steps

1. 1

   Step 1: Preheat the oven to 180°C / 350°F. Generously grease a 10 cm × 21 cm / 4 inch × 8 inch loaf tin with the separate butter for greasing.

   Uses Butter, enough to generously grease the loaf tin

2. 2

   Step 2: If serving with strawberries (1), combine the sliced punnet with its 1 tbsp sugar in a bowl. Set aside for at least 20 minutes while assembling and baking the loaf so the berries release their juices. Skip this step if omitting the strawberries.

   Minimum strawberry maceration · 20 minUses 1 punnet strawberries, sliced, optional · 1 tbsp sugar, only if making the optional strawberries

3. 3

   Step 3: Beat the softened cream cheese (250 g) with the filling’s ⅓ cup sugar and vanilla until combined. Add the one filling egg and lemon juice (2 tbsp), then mix until smooth, light and fluffy.

   Uses 250 g cream cheese, softened · ⅓ cup white sugar for the filling · 1 tsp vanilla extract · 1 egg for the cream-cheese filling · 2 tbsp lemon juice

4. 4

   Step 4: In a large bowl, whisk the four dipping eggs with all the milk — ¾ cup plus 2 tbsp — the separate 3 tbsp white sugar and the pinch of salt.

   Uses 4 eggs for the bread-dipping mixture · ¾ cup plus 2 tbsp milk · 3 tbsp white sugar for the dipping mixture · 1 pinch salt

5. 5

   Step 5: Dip two of the fresh, crustless bread slices into the prepared egg mixture until soaked through. Fresh bread absorbs the mixture quickly.

   Uses First two slices from the bread supply · Prepared dipping mixture used to soak the first bread slices

6. 6

   Step 6: Line the base of the greased tin with those soaked slices, cutting pieces to fit. Dip more bread from the remaining supply and repeat twice more to make three layers in total below the filling, using cut pieces to fill any gaps.

   Uses First soaked bread slices · Additional bread from the remaining supply for the lower layers and gaps · Dipping mixture for the additional lower layers

7. 7

   Step 7: Spread all the prepared cream-cheese filling over the three bread layers. Dip more of the remaining bread and make two final layers on top, cutting to fit, so the loaf has five bread layers altogether. Keep any unused bread aside and discard unused raw egg mixture.

   Uses Three soaked-bread layers in the tin · All cream-cheese filling · Remaining bread as needed for the two top layers · Remaining dipping mixture used for the top layers

   
8. 8

   Step 8: If using the optional crust topping, dot the assembled loaf with the diced 2 tbsp butter and scatter over the 2 tbsp brown sugar. Otherwise leave the top plain.

   Uses Assembled loaf, separate from unused bread and dipping mixture · 2 tbsp butter, diced, optional topping · 2 tbsp brown sugar, optional topping

9. 9

   Step 9: Bake the assembled loaf for 30 minutes before checking its colour.

   Bake to colour check · 30 minUses Assembled loaf with or without optional topping

10. 10

    Step 10: At 30 minutes, check the top. If already dark golden, cover loosely with foil. Continue baking for about 10 more minutes, to about 40 minutes in total, until golden, puffed and set throughout; the centre should reach 74°C / 165°F.

    Finish French-toast bake · 10 minUses Loaf after the initial thirty-minute bake

11. 11

    Step 11: Let the fully baked loaf rest in its tin for 15 minutes to set before turning it out.

    Rest loaf in tin · 15 minUses Fully baked French-toast loaf

12. 12

    Step 12: Turn the rested loaf out onto a cooling rack and let it rest for a further 5 minutes before slicing.

    Rest loaf on rack · 5 minUses Loaf after its fifteen-minute rest in the tin

13. 13

    Step 13: Slice the loaf into 6–8 portions and serve warm, with the prepared macerated strawberries if using.

    Uses Rested loaf ready to slice · Optional macerated strawberries