4 ounces (113g) cream cheese, softened to room temperature
2 tablespoons powdered sugar
1/2 teaspoon vanilla extract
6–8 fresh strawberries, thinly sliced
2 tablespoons strawberry jam
For the Sandwiches:
8 slices brioche or white bread, crusts removed
1/2 cup (63g) all-purpose flour
1/2 cup (120ml) milk
1 large egg, at room temperature
2 tablespoons granulated sugar
Pinch of salt
Oil for frying (vegetable or canola)
For Serving:
Sweetened condensed milk for drizzling
Powdered sugar for dusting
Instructions
Make Filling: Beat cream cheese, powdered sugar, and vanilla in a bowl until smooth and creamy.
Prepare Bread: Remove crusts from bread slices and flatten gently with a rolling pin.
Assemble Sandwiches: Spread cream cheese mixture on 4 bread slices. Add a thin layer of jam and top with sliced strawberries. Cover with remaining bread and press edges firmly to seal.
Set Up Coating Stations: Place flour in one shallow bowl. In another bowl, whisk together egg, milk, sugar, and salt.
Coat Sandwiches: Dip each sandwich in flour to coat both sides, then dip in egg mixture, covering completely.
Heat Oil: Pour oil into a frying pan to about 1/2 inch deep. Heat over medium heat until hot but not smoking.
Fry: Carefully place sandwiches in hot oil. Fry for 2-3 minutes per side until golden brown and crispy. Work in batches if needed.
Drain: Transfer to paper towels to remove excess oil. Let cool for 1 minute.
Serve: Drizzle with sweetened condensed milk and dust with powdered sugar. Serve warm.