Ingredients:

  • 4 thick slices Brioche or Challah bread
  • 4 oz Neufchâtel or Light Cream Cheese, softened
  • 1/4 cup Plain Non fat Greek Yogurt
  • 1 tbsp Maple Syrup
  • 1/2 tsp Vanilla Bean Paste
  • 1/2 cup Fresh Berries (raspberries or strawberries)
  • 3 Large Eggs
  • 3/4 cup Whole Milk
  • 1 tsp Ground Cinnamon
  • 1/4 tsp Ground Nutmeg
  • 1 pinch Sea Salt

Instructions:

  1. Prep the filling. Whisk Neufchâtel, yogurt, maple syrup, and vanilla bean paste until smooth.
  2. Cut the pockets. Using a paring knife, slice a 2 inch pocket into the top of each brioche slice. Stop before you hit the bottom.
  3. Stuff the bread. Spoon the cream cheese mixture into the pockets, then gently press 2-3 berries into each.
  4. Create the custard. Whisk eggs, milk, cinnamon, nutmeg, and salt in a shallow dish until no streaks of egg white remain.
  5. The quick soak. Dip each side of the bread into the custard for 20 seconds per side. Do not over soak, or the bread will lose its structural integrity.
  6. Heat the pan. Melt a tablespoon of butter in a skillet over medium low heat until the foaming subsides and it smells nutty.
  7. Sear the first side. Place slices in the pan and cook for 4 minutes until deep golden brown and fragrant.
  8. The gentle flip. Carefully flip the slices using a wide spatula.
  9. Finish the sear. Cook the second side for 3-4 minutes until the center feels slightly firm to the touch.
  10. Rest and serve. Let the toast rest for 2 minutes. This allows the internal steam to finish setting the filling.