Ingredients:

  • 225g cream cheese, softened
  • 30g powdered sugar
  • 80g seedless raspberry preserves
  • 2.5ml vanilla extract
  • 3 large eggs
  • 240ml whole milk
  • 5g ground cinnamon
  • 2g ground nutmeg
  • 5ml vanilla extract
  • 1 pinch salt
  • 8 thick slices brioche bread
  • 45g unsalted butter
  • fresh raspberries for garnish
  • maple syrup for drizzling

Instructions:

  1. Whip the filling. Beat the 225g softened cream cheese and 30g powdered sugar together until smooth and velvety. Note: Use a hand mixer if you have one to save your arm.
  2. Fold in berries. Gently stir in the 80g raspberry preserves and 2.5ml vanilla extract. Stop when you still see red streaks for a marbled look.
  3. Create the pocket. Carefully slice a slit into the side of each brioche piece. Be careful not to cut all the way through, or your filling will escape.
  4. Stuff the bread. Spoon a generous tablespoon of the raspberry cream cheese mixture into each pocket and press the edges closed firmly.
  5. Mix the custard. Whisk the 3 eggs, 240ml milk, 5g cinnamon, 2g nutmeg, 5ml vanilla, and salt in a shallow dish until fully combined.
  6. Heat the pan. Melt 45g butter over medium high heat in your non stick skillet. Wait until it starts to sizzle.
  7. The soak. Dip each stuffed slice into the custard for 5-10 seconds per side. Note: According to [Serious Eats](https://www.seriouseats.com), too long of a soak can make the bread fall apart.
  8. The sear. Place in the skillet and cook for 3-4 minutes per side until the crust is mahogany colored and crisp.
  9. Plating. Transfer to a plate and top with fresh raspberries and a drizzle of maple syrup.