Description
Thick sliced buttery brioche soaked in a rich cinnamon custard, fried to golden perfection, and topped with an easy homemade strawberry jam and whipped vanilla cream cheese.
Ingredients
Scale
For the Brioche French Toast
- 8 Slices Thick Cut Brioche
- 3 Lg Eggs
- 1 C Heavy Cream
- 1 TBSP Cinnamon
- Pinch of Salt
For the Strawberry Jam
- 2 C Fresh Strawberries, diced
- 2 TBSP Water
- 2 TBSP Granulated Sugar
- 1/2 tsp Pure Vanilla Extract
- Cornstarch slurry – 1 tsp cornstarch + 2 tsp Water
For the Whipped Vanilla Cream Cheese
- 4 oz (1/2 Block) Cream Cheese, at room temperature
- 1 tsp Pure Vanilla Extract
- 1/4 C Granulated Sugar
- 2–3 TBSP Heavy Cream
*Maple Syrup, optional
Instructions
For the Brioche French Toast
- In a 9X13 Pan whisk together the eggs, cream, salt, and cinnamon until smooth and no clumps of egg whites remain – 2-3 minutes
- Soak 4 sliced of brioche at a time, for 10 minutes per side.
- Once soaked, cook on medium low on a griddle greased with butter. Cook low and slow, for about 5-6 minutes per side.
For the Strawberry Jam
- In a medium saucepan combine all ingredients (minus the cornstarch slurry) and cook on medium for 10 minutes, or until the strawberries start to break down and the sugar dissolves.
- Bring to a low boil, then stir in the cornstarch slurry. Cook for 1 minute, then remove from heat. It will thicken as it cools.
For the Whipped Vanilla Cream Cheese
- In a large bowl, beat the cream cheese with a hand mixer for 3-4 minutes or until smooth.
- Add the vanilla and sugar and beat for another 3 minutes, until the sugar dissolves.
- Add in the cream 1 TBSP at a time until you reach your desired consistency.
- Top french toast with the whipped vanilla cream cheese and strawberry jam. Add a drizzle of maple syrup if you’re feeling wild. Enjoy.
