Soft, buttery brioche sliced thick, soaked in a cinnamon-scented custard, pan-fried until golden, and finished with a quick fresh strawberry jam and whipped vanilla cream cheese—this Strawberries and Cream Brioche French Toast is a simple but elevated brunch favorite.
I’ve always loved French toast; it brings back Sunday mornings in my mom’s kitchen. For this version I use thick-cut brioche for a rich, tender interior and a beautifully caramelized exterior. A custard infused with cinnamon gives the bread warm flavor, while a fast stove-top strawberry jam and a light vanilla whipped cream cheese add bright, fruity balance and creamy richness. It’s approachable enough for a weekend breakfast and special enough for guests.
Below you’ll find straightforward instructions and tips for perfect brioche French toast every time, plus a quick method for homemade strawberry jam and a silky whipped cream cheese topping. Read through, gather your ingredients, and you’ll have a delicious brunch in about 30 minutes.
How to Make Strawberries and Cream Brioche French Toast
Start by making the custard: in a 9×13-inch pan, whisk together the eggs, heavy cream, a pinch of salt, and ground cinnamon. Whisk for 2–3 minutes until the mixture is smooth and there are no visible streaks of egg white. This helps the custard penetrate the bread evenly and results in a uniform texture.
Place four slices of thick-cut brioche into the custard and let them soak for about 10 minutes per side. Brioche soaks reliably because of its tender crumb, but don’t over-saturate—when the slices feel uniformly softened, they’re ready to cook.
While the bread soaks, prepare the quick strawberry jam. In a medium saucepan combine diced strawberries, vanilla, water, and granulated sugar. Cook over medium heat for about 10 minutes, stirring occasionally, until the berries begin to break down and the sugar dissolves. Mix a teaspoon of cornstarch with two teaspoons of water to make a slurry, stir it into the simmering berries, cook for another minute, then remove from the heat; the jam will thicken as it cools.
For the whipped vanilla cream cheese, beat room-temperature cream cheese in a large bowl with a hand mixer for 2–3 minutes until smooth. Add vanilla and granulated sugar and beat until the sugar is dissolved. Add heavy cream one tablespoon at a time until you reach a light, spreadable consistency.
Heat 2 tablespoons of butter in a large nonstick skillet or griddle over medium-low heat. Cook the soaked brioche slowly so the centers set without over-browning the outside—about 5–6 minutes per side. Keep the heat moderate; adjust if the toast is browning too quickly. While the first batch cooks, soak the remaining slices in the custard so everything finishes around the same time.
To serve, stack slices of brioche French toast, spoon warm strawberry jam over the top, and add a generous dollop of whipped vanilla cream cheese. A light drizzle of maple syrup is optional but delightful.
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 brioche soaked in a cinnamon custard, fried to a golden brown, and topped with an easy homemade strawberry jam and whipped vanilla cream cheese. This recipe balances rich, tender toast with bright fruit and a creamy topping—perfect for brunch, holidays, or a special weekend breakfast.
Ingredients
For the Brioche French Toast
- 8 slices thick-cut brioche
- 3 large eggs
- 1 cup heavy cream
- 1 tbsp ground 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
- Whisk eggs, heavy cream, cinnamon, and a pinch of salt in a 9×13-inch pan until smooth and fully combined, about 2–3 minutes.
- Place four brioche slices in the custard and soak for about 10 minutes per side, until the slices are evenly moistened but not falling apart.
- Heat 2 tbsp butter in a large skillet or griddle over medium-low heat. Cook the soaked slices slowly, about 5–6 minutes per side, until golden and set in the center. Repeat with remaining slices.
For the Strawberry Jam
- Combine diced strawberries, vanilla, water, and sugar in a medium saucepan. Cook over medium heat for about 10 minutes, stirring occasionally, until berries break down and sugar dissolves.
- Stir in the cornstarch slurry and simmer for one minute. Remove from heat and let the jam thicken as it cools.
For the Whipped Vanilla Cream Cheese
- Beat cream cheese with a hand mixer until smooth, about 2–3 minutes.
- Add vanilla and sugar; continue beating until the sugar is dissolved and the mixture is silky.
- Add heavy cream one tablespoon at a time until you reach a fluffy, spreadable consistency.
- Serve the French toast topped with a spoonful of warm strawberry jam and a dollop of whipped vanilla cream cheese. Drizzle with maple syrup if desired.
Tips: Use day-old brioche or slightly pressed slices for better soaking without falling apart. Cook on moderate heat so the center sets before the outside browns. This recipe scales easily—soak and cook in batches for larger groups.
If you enjoy this Strawberries and Cream Brioche French Toast, try pairing it with other strawberry desserts for a themed menu—such as roasted strawberry cheesecake ice cream or chocolate-covered strawberry cupcakes for a decadent finish.