Ingredients:

  • 8 oz cream cheese, softened
  • 3 tbsp powdered sugar
  • 1 tsp vanilla extract
  • 1 cup fresh strawberries, finely diced
  • 1 tsp lemon zest
  • 4 large eggs
  • 1 cup half-and-half
  • 1 tbsp granulated sugar
  • 1 tsp ground cinnamon
  • 1 pinch salt
  • 8 thick slices brioche or challah bread
  • 3 tbsp unsalted butter
  • 1 tbsp neutral oil

Instructions:

  1. Combine the 8 oz softened cream cheese, 3 tbsp powdered sugar, 1 tsp vanilla, and 1 tsp lemon zest in a bowl. Mix until silky and completely smooth.
  2. Gently stir in the 1 cup of diced strawberries using a spatula.
  3. Cut a slit into the top or side of each 1 inch brioche slice to create a pocket.
  4. Spoon about 2 tablespoons of the mixture into each pocket. Press the edges gently to seal.
  5. In a wide bowl, beat the 4 eggs with 1 cup half and half, 1 tbsp granulated sugar, 1 tsp cinnamon, and a pinch of salt. Whisk until no egg whites are visible.
  6. Heat butter and oil in a skillet over medium low heat. Wait until the butter foam subsides and begins to sizzle.
  7. Dip each stuffed slice into the custard for about 10 seconds per side until the bread feels heavy but not falling apart.
  8. Place 2-3 slices in the pan at a time. Cook for 3-4 minutes per side until the exterior is deep golden and the center feels warm.