STUFFED FRENCH TOAST WITH FRESH BERRIES

To make your berry topping, combine all of the berries in a small bowl with the sugar and lemon juice.  Toss to coat and let it macerate while you prepare the rest of the dish.

To make your whipped cream, place all of the ingredients in the bowl of a stand mixer and whip, using the whisk attachment, on high until cream thickens.  Push down the sides and continue to mix until you reach the desired consistency.  Note – it is helpful if you place your bowl in the freezer for 5-10 minutes before whipping the cream.  Place in the refrigerator until you are ready to plate.

To make your filling, combine the cream cheese, powdered sugar, cinnamon, and vanilla in a small bowl and cream together until smooth.  Divide the filling evenly and spread on each of the pieces of brioche leaving about ½” uncovered around the edge of each piece (so the filling doesn’t ooze out during cooking).  Place the sliced strawberries in a single layer on half of the bread and then cover each with the other half, making a sandwich.

Melt the butter in a large skillet over medium high heat.

In a large bowl, whisk the eggs, almond milk, vanilla, cinnamon, nutmeg, and salt.  When the butter is hot and bubbly, dip each sandwich into the egg wash and turn to coat a couple of times.  Let the excess egg drip off and place them into the hot butter.  Depending on the size of your pan, you may need to do this in 2 batches.  Cook for 3-4 minutes per side until golden brown and cooked through.

Serve topped with the fresh berries, whipped cream, and maple syrup!