Strawberries, powdered sugar, maple syrup, whipped cream,optional toppings
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Preheat griddle to 300ºF.
Cut a 2-inch slit into the bottom crust of each of the slices of brioche.
Fill a piping bag with the strawberry cream cheese and pipe approximately 1 tablespoon into each slice of brioche.
In a medium bowl, beat the eggs, then beat in the milk, vanilla, and brown sugar.
Dip each slice of brioche into the egg mixture, flipping, to make sure all sides are coated.
Place each slice on the griddle. Cook for 3 to 4 minutes per side or until golden brown.
Remove from griddle, top with fresh strawberries, powdered sugar, syrup, and whipped cream, if desired.
Cook times may vary based on heat of griddle.
You can use other kinds of bread such as challah, French bread, or Texas toast. As long as it’s thick and can hold the cream cheese, it will work.
If you choose to make a large batch, put cooked French toast on a wire baking rack placed on top of a sheet pan in a warm oven (175-200ºF). This will keep the cooked French toast warm and crispy while you finish cooking the rest.
Cover any leftover slices of toast in plastic wrap or foil and keep in an airtight container. It's important to keep the moisture in to avoid the bread drying out. To freeze, transfer to a freezer-friendly bag, separating each piece with parchment paper.