I used to think that brunch was only a food fad that my grandparents participated in, during the 50's and 60's.

However, as I have gotten older, and the trend has grown exponentially in popularity, I am slightly disappointed I didn't pay more attention to it when I was younger.

Creating an entirely new meal, to make it culturally acceptable to eat breakfast foods after 11:00 am, was a brilliant move, and certainly seems like something a young person could appreciate.

Live and learn.

While brunch is certainly best recognized as a leisurely time, the reality of a leisurely meal during the "unch" hour is not reasonable for the vast majority of us. Too much to do, no time to sit and eat for an hour or more. This leaves many of us to grab and go. Sadly, this leaves many much beloved brunch items off the list.

However, with a little ingenuity, you may still be able to get what you desire.

For example, a decadent, cream cheese filled French Toast is not normally something that you would think of when you talk about a food you could eat on the go—but what about when it comes in a nice, neat, portable package?

This cream cheese stuffed French Toast sandwich covers all the bases!

When you can find a better brunch food, you let us know! Paired with fresh berries at the height of the season, or packed with savory fillings, like bacon, or fresh veggies, French Toast made with Aunt Millie's Country Buttermilk bread is basically unbeatable.


For the macerated berries:

  • 1 pint fresh strawberries, or whatever fresh berry is seasonal at your local farmer’s market
  • 1 tablespoon sugar (or more or less depending on the sweetness of the berries)

Slice berries in a large bowl. Add sugar and carefully fold into berries. Let sit for 20 minutes.

For the French toast:

  • Aunt Millie’s Country Buttermilk bread
  • 2 eggs
  • ½ cup whole milk
  • 1 to 2 tablespoons butter for browning
  1. Combine eggs and milk. Whisk together until homogenous.
  2. Dip the bread slices into the milk/egg mixture.
  3. Heat butter in sauté pan over medium heat.
  4. Add French toast slices to pan and cook until lightly browned on both sides, about 1 to 2 minutes. \
  5. Repeat with remaining bread.

The lovely thing about this recipe is that you can make as much or as little as you like.

For sandwich:

  • Macerated berries
  • French toast slices
  • Whipped cream cheese
  • 1 tablespoon butter
  • Powdered sugar, optional
  1. Carefully spread whipped cream cheese onto French toast. Top with macerated berries.
  2. Top with another piece of French toast.
  3. Melt butter in sauté pan over medium heat.
  4. Carefully place sandwich into pan.
  5. Gently brown the sandwich on both sides until the cheese just begins to melt.
  6. Remove from pan.
  7. Dust with powdered sugar and serve immediately.


Serving size: one sandwich 

  • Calories: 571 kcal
  • Fat: 35.8 g
  • Saturated fat: 19.8 g
  • Sodium: 497 mg
  • Carbs: 51 g
  • Sugar: 16.4 g
  • Fiber: 3.7 g
  • Protein: 15 g

Lindsay and John Cheesebrew are chefs, caterers, lazy bloggers, mom & dad, and total food nerds who are constantly pushing personal boundaries, with a seemingly endless string of events and personal projects. 

They seek to share their vision of community through food with everyone they meet.