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Cookie-Crusted Strawberry Stuffed French Toast

Prep Time5 mins
Cook Time10 mins
Total Time15 mins
Course: Breakfast, Dessert
Cuisine: American
Servings: 2 Servings
Author: The Kitchen Prep


  • 2 tablespoons butter
  • ½ cup milk of choice
  • 1 egg
  • ½ teaspoon vanilla extract
  • 15 Savannah Smiles cookies pulverized {divided}
  • 4 oz softened cream cheese
  • 2 tablespoons powdered sugar
  • ¼ teaspoon lemon zest
  • ½ cup finely diced strawberries
  • 4 slices bread preferably a thick, sturdy bread like challah


  • Heat a skillet or griddle over medium heat. Add butter to melt.
  • Prepare your dipping station: In a small pan or dish, whisk together milk, egg, and vanilla extract. On a plate or small pan, pour all but 2 tablespoons of pulverized cookie crumbs and pat into one layer. Set aside.
  • In a small bowl, beat together softened cream cheese with powdered sugar, lemon zest, 2 tablespoons of cookie crumbs. Gently fold in chopped strawberries.
  • Spread filling onto 2 slices of bread, dividing the mixture evenly. Top each piece with another piece of bread to make a "sandwich".
  • Quickly dunk the each sandwich into the egg mixture {make sure to flip so both sides are coated, allowing excess liquid to drip off. Immediately place onto cookie crumbs and dredge each side, pressing lightly to adhere the crumbs to the outside of the bread. Repeat with second sandwich.
  • Place each piece in skillet. Cook about 3-4 minutes on each side until they're golden and have a bit of a crunch.*
  • Serve warm with powdered sugar and extra strawberries if desired.


*If you are making several servings, preheat the oven to 300 degrees and place cooked French toast onto a baking sheet to keep warm while the other pieces cook. This also helps to achieve a crisp exterior!