Description
Thick brioche slices are filled with a creamy blend of cream cheese and strawberry jam, then dipped in a rich custard mixture and cooked to golden perfection. Shaped like eggs and dusted with powdered sugar, this festive French toast is perfect for a delightful Easter brunch.
Ingredients
Units
Scale
Ingredients
- 8 slices brioche bread, 3/4-inch thick
- 4 ounces cream cheese, softened
- 1/3 cup strawberry jam
- 3 large eggs
- 1 cup half-and-half
- 1 teaspoon vanilla extract
- 1/4 cup powdered sugar
- Large egg-shaped cookie cutter
- Nonstick skillet
Instructions
- Prepare filling: Beat cream cheese and jam together in a small bowl until smooth.
- Assemble sandwiches: Spread filling on four slices of brioche and top with remaining slices to make sandwiches.
- Make custard mixture: Whisk eggs, half-and-half, and vanilla in a shallow pie dish.
- Dip sandwiches: Dip each sandwich in the mixture on both sides.
- Cook French toast: Cook on a buttered nonstick skillet over medium heat until golden and cooked through.
- Shape and serve: Use the egg-shaped cutter to punch each slice into an egg shape, dust with powdered sugar, and arrange on a platter lined with toasted coconut “nest.”
Notes
- Use a buttered nonstick skillet for even cooking and to prevent sticking.
- Allow cream cheese to soften for easier mixing.
- Shape the French toast into eggs for a festive presentation.
- Serve on a toasted coconut nest for a decorative touch.
