Stuffed French Toast

Ingredients

• 1 large loaf brioche bread (unsliced, see notes below)
• Unsalted butter for the griddle
• Fresh berries (for toppings)
• Maple syrup (for drizzling)
• 8 ounces cream cheese (softened at room temperature)
• 1/4 cup heavy cream (plus more as needed)
• 1/4 cup honey (plus more to taste)
• 1 cup small-diced fresh strawberries
• 4 large eggs
• 1 cup whole milk
• 1/2 cup heavy cream
• 1 tablespoon honey (or granulated sugar)
• 1/4 teaspoon ground cinnamon
• 1 teaspoon vanilla extract
• 1/4 teaspoon Kosher salt

Instructions

1. 1

   Make the cream cheese filling: Using an electric mixer, beat the softened cream cheese with the ¼ cup of heavy cream and ¼ cup of honey on medium-high speed until light and fluffy. Then, fold in the strawberries with a spoon or rubber spatula. Set aside. Note: If too thick, add more cream. If desired, add more honey to taste.

2. 2

   Make the custard: In a baking pan, whisk the eggs, milk, heavy cream, honey (or sugar), cinnamon, vanilla, and salt until very well combined. Set aside.

3. 3

   Using a serrated knife, cut the brioche into 1.5 inch slices (about 6 slices total). Then, carefully cut pockets on the top edge of each slice without cutting all the way through.

4. 4

   Fill each pocket with the strawberry cream cheese filling, being careful not to overstuff to prevent tearing.

5. 5

   Soak the stuffed bread in the custard mixture for about 3 to 5 minutes per side, until the custard is absorbed. If needed, divide it up into two pans to fit all the slices.

6. 6

   Heat some butter in a flat griddle over medium heat. Cook each slice for about 5 minutes per side, or until the center is warm and the outside is golden brown. Tip: Use medium heat here. If the griddle is too hot, the exterior will brown too fast before the center is warm.

7. 7

   Serve immediately with fresh berries, maple syrup, and any other toppings you like. Enjoy!