Ingredients
Scale
- 8 slices white or brioche bread
- 200g cream cheese, softened
- 3 tablespoons powdered sugar (plus more for dusting)
- 1 teaspoon vanilla extract
- 150g fresh strawberries, chopped
- 2 large eggs
- 60ml milk
- 1 teaspoon ground cinnamon (optional)
- Butter or neutral oil, for frying
Instructions
- In a medium mixing bowl, mix softened cream cheese, powdered sugar, and vanilla extract. Stir until smooth and creamy.
- Wash, hull, and dice the strawberries. Pat them dry, then gently fold into the cream cheese mixture.
- Lay out the slices of bread. Spoon about 2–3 tablespoons of the filling onto 4 slices, leaving a small border. Top with the remaining slices and press gently to seal.
- In a shallow bowl, whisk together the eggs, milk, and cinnamon (if using) until fully combined.
- Heat a skillet over medium heat. Add butter or oil to coat the pan lightly.
- Dip each sandwich into the egg mixture, coating both sides evenly. Do not soak for too long.
- Place the dipped sandwiches in the hot skillet. Fry for 2–3 minutes on each side until golden brown and crisp. Press gently with a spatula while cooking for even browning.
- Transfer to a paper towel-lined plate to drain. Let cool slightly, then cut each sandwich in half diagonally.
- Dust with powdered sugar and serve warm.
Notes
Strawberries can be replaced with raspberries or blueberries.
For added flavor, add a touch of lemon zest to the cream cheese mixture.
To reduce sweetness, use less powdered sugar in the filling.
Use whole grain or gluten-free bread if preferred.
For a nutty twist, add a thin layer of almond or peanut butter before sealing the sandwiches.
These sandwiches are best served immediately for optimal texture.
- Prep Time: 10
- Cook Time: 10