Prep
1h
Cook
15m
Total
1h 15m
Ingredients
Method
Nutrition
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For
4
M
I
For the strawberries & cream filling
227
g
Block-style cream cheese, cold
38
g
Powdered sugar, sifted
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Per Serving
Calories
323kcal
Fat
16g
Saturates
9g
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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!
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Prep
1h
Cook
15m
Total
1h 15m
Ingredients
Method
Nutrition
Turn cooking mode on
Step 1
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
Already subscribed? Log in or switch accounts.
For
4
M
I
For the strawberries & cream filling
227
g
Block-style cream cheese, cold
38
g
Powdered sugar, sifted
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
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Per Serving
Calories
323kcal
Fat
16g
Saturates
9g
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
Already subscribed? Log in or switch accounts.
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!
Only visible to you
Made it?
Cancel
