Prep the day before: Bake the brioche, make the cream cheese filling, and slice the strawberries the day before. The day of the brunch, whip up the milk, egg mixture, assemble the stuffed French toast, cook, and enjoy!




Cut the brioche into 1" slices: For the optimal bread to filling ratio, as well as achieving a non-soggy/eggy result, cut the brioche into one inch thick slices!




Make the whipped cream just before serving: Whipped cream will deflate and turn liquid again if left out for too long. To make sure it's fresh for topping, hold off on making it until after the French toast has been cooked. It only takes a few seconds!