Ingredients
The Base & Filling:
8 slices brioche or challah bread
4 oz cream cheese, softened
2 tbsp powdered sugar
1/2 tsp vanilla extract (optional, for extra depth)
1/2 cup fresh strawberries, thinly sliced
For Frying:
2 tbsp unsalted butter
Extra powdered sugar (for dusting)
Instructions
1. Mix the “Cheesecake” Filling
In a small bowl, combine the softened cream cheese, 2 tablespoons of powdered sugar, and vanilla extract. Use a fork or a small whisk to beat the mixture until it is completely smooth and airy.
2. Assemble the Sandwiches
Lay out your bread slices in pairs.
Spread a generous layer of the cream cheese mixture onto one side of every slice. (Spreading it on both sides acts as “glue” for the strawberries).
Place a layer of sliced strawberries onto four of the slices.
Top with the remaining four slices of bread to create four sandwiches. Press down gently to seal.
3. Fry to Golden Perfection
Melt 1 tablespoon of butter in a large non-stick skillet over medium-low heat.
Place the sandwiches in the pan (work in batches if they don’t all fit).
Cook for 2–3 minutes per side.
Note: Because brioche has a high sugar content, it browns very quickly. Keep the heat medium-low to ensure the cream cheese gets warm and melty without burning the bread.
Add the remaining tablespoon of butter when you flip the sandwiches to ensure both sides are equally crispy and golden.
4. The Finishing Touch
Remove the sandwiches from the pan and let them rest for 60 seconds (this keeps the filling from running out). Cut them diagonally and dust generously with extra powdered sugar.
Pro-Tips for an Upgrade
The Crunch Factor: Dip the outside of the buttered sandwiches in a mixture of cinnamon and granulated sugar before frying for a “churro” style crust.
The Dipper: Serve with a side of warm chocolate ganache or a simple strawberry puree for dipping.
