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Strawberries & Cream French Toast

Custard drowned brioche bread slices, stuffed with a strawberries and cream cheese filling, cooked until golden. Topped with vanilla whipped cream, more fresh strawberries and a drizzle of maple syrup. The perfect combination of strawberries and cream with French toast.
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Prep Time 15 minutes
Cook Time 10 minutes
Course Breakfast, Brunch, Dessert, Sweet tooth, tea time
Cuisine British, English, Mexican
Servings 4 people

Equipment

  • Mixing bowls
  • Whisk
  • Knife
  • Sauté pan
  • Metal spatula
  • Strainer

Ingredients
  

For the French toast -

  • 4 slices brioche bread 2 inch thickness
  • 2 eggs
  • 1 cup milk
  • 1 tsp vanilla
  • 1/2 tsp cinnamon powder
  • 1 tbsp sugar
  • 4 tbsp butter & oil for cooking

For the Strawberries and Cream -

  • 1/2 cup cream cheese
  • 1/4 fresh strawberries
  • 1 tbsp freeze dried strawberry powder
  • 1/4 cup whipping cream
  • 2 tbsp sugar
  • Pinch of salt

For the Whipped Cream -

  • 3/4 cup whipped cream
  • 2 tbsp powdered sugar
  • 1 tbsp vanilla

Serve with -

  • Fresh strawberries
  • Maple syrup & Powdered sugar

Instructions
 

  • In a blender let us make the whipped cream, add the heavy cream, vanilla, sugar and blend until thick. Transfer to a container or bowl and place in the fridge until needed.
  • In the same blender let us make the strawberry cream by adding all the cream cheese, whipping cream, sugar, fresh strawberries, freeze dried strawberries, salt and blending until thick and smooth. Set aside.
  • Make a slit in the brioche slices with a sharp knife, creating a pocket. Fill each pocket with the strawberry cream, around 3 tsp of the mixture per slice, set aside.
  • In a mixing bowl add the eggs, milk, sugar, vanilla, cinnamon powder and whisk well until combined.
  • Dunk the stuffed brioche into the custard and soak for a minute on each side.
  • In a sauté pan on low to medium heat add 1 tbsp butter and a drizzle of oil, place the soaked brioche in the pan and cook for 2 minutes on each side. We want the outside golden and crusty but the inside will be custardy and soft.
  • Take it off the heat and place on a serving plate. Serve with more fresh strawberries, more of the strawberries cream mixture, the whipped cream, maple syrup and a little powdered sugar.

Notes

  • The brioche slices must be thick in order to make the pockets to stuff the strawberry cream mixture.
  • Do not over blend the whipped cream or the strawberries cream cheese mixture as it will get grainy and split.
  • You can add strawberry chunks into the strawberries and cream mixture to keep it chunky.
  • The freeze dried strawberries are optional but adds so much more strawberry flavor.
  • Cook the French toast low and slow to ensure they are cooked all the way through.
  • You want to ideally use a stale brioche to make this recipe.