Ingredients
Scale
- 8 slices white sandwich bread (soft, fresh, crusts removed)
- 200g (7 oz) cream cheese, softened
- 2 tablespoons granulated sugar
- 1 teaspoon vanilla extract
- 1 cup fresh strawberries, finely chopped
- 2 tablespoons strawberry jam (optional)
- 2 large eggs
- 3 tablespoons milk
- ½ teaspoon ground cinnamon (optional)
- ½ cup granulated sugar (for coating)
- Butter or neutral oil, for frying
Instructions
- In a mixing bowl, combine the softened cream cheese, 2 tablespoons sugar, and vanilla extract. Mix until smooth and creamy.
- Finely chop the strawberries and stir them into the cream cheese mixture. If using jam, fold it in now.
- Trim the crusts from each bread slice. Use a rolling pin or your hands to flatten each slice slightly.
- Spread a generous spoonful of the cheesecake mixture onto one slice of bread.
- Top with a second slice and press the edges firmly together. Use a fork to crimp and seal the edges.
- In a shallow bowl, whisk together the eggs and milk.
- In a separate dish, mix ½ cup sugar and cinnamon (if using) for coating.
- Heat a skillet over medium heat. Melt a small amount of butter or oil.
- Dip each sandwich into the egg-milk mixture, coating both sides thoroughly.
- Place the sandwich in the hot skillet and cook for 2–3 minutes per side until golden brown and crispy.
- Remove from the pan and place on a paper towel to drain.
- While still hot, roll the sandwich in the cinnamon-sugar coating until well-covered.
- Serve warm for the best flavor and texture.
Notes
You can substitute strawberries with other fruits like raspberries, blueberries, or peaches.
For an extra crunch, sprinkle crushed graham crackers into the filling.
If preferred, sandwiches can be cut in half before frying for easier handling.
Use whole wheat bread for a more wholesome option.
Always seal the edges well to prevent filling from leaking during frying.
- Prep Time: 15
- Cook Time: 10