Fried Strawberry Cheesecake Sandwiches with Brioche and Cream Cheese (Print version)
Buttery brioche sandwiches filled with sweet cream cheese, strawberries, and jam, dipped like French toast and fried until crisp.
# Ingredients:
For the filling
01 -
4 oz (115 g) block cream cheese, softened
02 -
2 tablespoons powdered sugar, plus more for dusting
03 -
1/2 teaspoon vanilla extract
04 -
1 cup (150 g) fresh strawberries, hulled and thinly sliced
05 -
1/4 cup (80 g) strawberry jam or preserves
For the sandwiches
06 -
8 thick slices brioche bread
07 -
2 large eggs
08 -
3 tablespoons whole milk
09 -
Pinch of fine salt
10 -
2 tablespoons unsalted butter, divided, plus more if needed
# Instructions:
01 -
Beat the softened cream cheese, powdered sugar, and vanilla in a bowl until smooth and spreadable.
02 -
Spread the cream cheese filling over 4 brioche slices, leaving a 1/2-inch border. Top with sliced strawberries and a thin layer of jam, then close with the remaining bread slices.
03 -
Whisk the eggs, milk, and salt in a shallow dish until fully blended.
04 -
Dip each sandwich briefly on both sides. Let the excess egg mixture drip back into the dish so the brioche is coated but not soaked.
05 -
Melt 1 tablespoon butter in a large skillet over medium heat. Fry 2 sandwiches at a time for 2-3 minutes per side until golden brown and warmed through, adding more butter for the second batch.
06 -
Transfer to a wire rack for 1 minute. Dust with powdered sugar, slice diagonally, and serve while warm.
# Good to know:
01 -
Best served right after frying while the crust is crisp.
02 -
Use thick brioche slices so the filling does not soak through.
03 -
Reheat leftovers in a skillet or air fryer for the best texture.