Strawberry Cheesecake Sandwiches (Print-Friendly Version)
# What You'll Need:
→ Dairy and Eggs
01 -
2 large eggs
02 -
3 tablespoons milk
03 -
2 tablespoons butter for frying
04 -
4 ounces cream cheese, at room temp
→ Bakery
05 -
8 slices of challah or brioche loaf
→ Fruits and Preserves
06 -
1/4 cup strawberry jam
07 -
1/2 cup sliced fresh strawberries
→ Sweeteners
08 -
2 tablespoons powdered sugar, plus extra for topping
# Step-by-Step Directions:
01 -
Pop the sandwiches onto a plate that’s lined with paper towels so the butter can drip off. Add a light shake of powdered sugar on top and dig in while they’re still warm.
02 -
Get a big pan warm over medium. Toss in a tablespoon of butter. Cook the sandwiches for a few minutes on each side so they turn golden brown and crisp.
03 -
Plunge those built sandwiches into the egg and milk mix. Make sure every part is soaked and coated well.
04 -
In a wide, shallow dish, beat the eggs together with milk until fully mixed up and smooth.
05 -
Spread the sweetened cream cheese on one side of half the bread slices. Pile on the strawberries and spoon some jam over them. Cap them off with more bread slices to make a stack.
06 -
Mix the cream cheese with powdered sugar in a small bowl until there aren't any lumps left—it should look fluffy.
# Helpful Notes:
01 -
If you like crunch, toss in some chopped nuts (pecans or almonds work great) into the cream cheese before spreading.
02 -
Store extra ones in the fridge for two days or pop them in the freezer for up to a month. Warm them up in the oven or a skillet before eating.
03 -
Switch things up by using raspberry or apricot jam if you’d rather.