Ingredients:

  • 4 oz cream cheese, softened
  • 1 cup fresh strawberries, finely diced
  • 2 tbsp powdered sugar
  • 0.5 tsp vanilla extract
  • 0.5 tsp lemon zest
  • 4 thick-cut slices brioche or challah bread
  • 3 large eggs
  • 0.5 cup whole milk
  • 1 tbsp maple syrup
  • 0.5 tsp ground cinnamon
  • 2 tbsp unsalted butter

Instructions:

  1. If desired, use a large cookie cutter to press out heart shapes from the brioche slices.
  2. Using a serrated knife, slice a slit into the top or side of each bread slice, stopping about 1 cm from the edges to create a secure envelope.
  3. In a small bowl, combine 4 oz cream cheese, 2 tbsp powdered sugar, 0.5 tsp vanilla, and 0.5 tsp lemon zest until smooth.
  4. Gently stir in half of the diced strawberries into the cream cheese mixture.
  5. Carefully spoon about 2 tablespoons of the filling into each bread pocket. Don't overfill.
  6. In a shallow dish, beat 3 eggs with 0.5 cup whole milk, 1 tbsp maple syrup, and 0.5 tsp cinnamon until no streaks remain.
  7. Place the stuffed bread into the custard for 30 seconds per side. Ensure the bread feels heavy but isn't falling apart.
  8. Melt 2 tbsp unsalted butter in a skillet over medium low heat until it starts to foam and bubble.
  9. Add the bread to the pan. Cook for 3-4 minutes per side until the exterior is a deep mahogany gold.
  10. Let the French toast sit for 2 minutes before serving.