Ingredients:

  • 8 oz cream cheese, softened
  • 1/4 cup powdered sugar
  • 1 tsp vanilla bean paste
  • 1 cup fresh strawberries, finely diced
  • 4 large eggs
  • 1 cup half-and-half
  • 2 tbsp granulated sugar
  • 1 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 1/8 tsp kosher salt
  • 8 slices thick-cut brioche bread
  • 2 tbsp unsalted butter
  • 1 tbsp neutral oil

Instructions:

  1. Beat the softened cream cheese with the powdered sugar and vanilla bean paste until it looks like thick frosting. Fold in the 1 cup of diced strawberries gently using a rubber spatula. You want the berries to stay intact so they provide little bursts of acidity against the sweet cheese.
  2. Cut a slit into the top crust of each 1.5 inch thick brioche slice, creating a pocket that goes about 3/4 of the way down. Spoon about 2 tablespoons of the strawberry mixture into each pocket. Press the bread gently to distribute the filling evenly inside.
  3. In your shallow bowl, combine the 4 large eggs, 1 cup half and half, 2 tbsp granulated sugar, cinnamon, nutmeg, and salt. Whisk vigorously. You should smell the spicy, earthy cloud of cinnamon and nutmeg immediately. This is your first aroma checkpoint.
  4. Dip each stuffed slice into the custard for 20 seconds per side. Let the excess drip off — we want a coating, not a drowning. Heat your 2 tbsp butter and 1 tbsp oil in the skillet over medium. When the butter stops foaming and starts to smell nutty and toasted (aroma checkpoint two!), add the bread.
  5. Cook for about 3 to 4 minutes per side. You are looking for a deep mahogany color and a surface that feels firm when tapped with a spatula. The aroma of browning butter and caramelizing sugar should be filling the kitchen now. Once both sides are golden, remove to a plate and let rest for 2 minutes before serving. This rest allows the molten cream cheese to set slightly so it doesn't run out like water when cut.