Stuffed French Toast with Berries & Cream
Thick brioche slices stuffed with whipped cream and fresh berries, then dipped in a vanilla egg batter and cooked until golden. A special-occasion breakfast that looks fancy but takes under 20 minutes.
- Total time
- 18 min
- Servings
- 2
- Calories
- 480
- Protein
- 12g
Ingredients
- 4 slices (1 inch thick) brioche loaf
- ½ cup heavy cream
- ¾ cup fresh berries (strawberries, blueberries, or raspberries)
- 2 whole large eggs
- ¼ cup whole milk
- ½ tsp vanilla extract
- 2 tbsp butter
Instructions
- 1
Whip heavy cream until soft peaks form, about 90 seconds of whisking by hand.
- 2
Slice brioche loaf into 1-inch-thick slices. Halve each slice horizontally without cutting all the way through, leaving a hinge on one side.
- 3
Spoon whipped cream and berries into the pocket of each brioche slice. Close gently.
- 4
Whisk eggs, milk, and vanilla in a shallow bowl until fully combined.
- 5
Heat 1 tbsp butter in a 12-inch skillet over medium until foamy, about 90 seconds.
- 6
Working with 2 stuffed brioche at a time, dip both sides in egg batter for 2 seconds each—do not soak.
- 7
Slide into the hot skillet and cook 3 minutes per side until deep golden brown and crispy.
- 8
Transfer to a plate. Repeat with remaining 1 tbsp butter and the 2 remaining brioche slices.
- 9
Dust with powdered sugar and serve immediately while hot and crispy.
Tools you’ll need
- 12-inch nonstick or cast iron skillet
- shallow bowl for egg dip
- whisk
- medium bowl for whipped cream
- spatula
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