Ingredients:

  • 1 lb fresh strawberries, hulled and sliced
  • 4 oz low-fat cream cheese, softened
  • 0.5 cup plain Greek yogurt
  • 1 tbsp pure maple syrup
  • 1 tsp lemon zest
  • 4 large eggs
  • 1 cup unsweetened almond milk
  • 1 tsp vanilla extract
  • 0.5 tsp ground cinnamon
  • 0.25 tsp ground nutmeg
  • 8 thick slices brioche bread (approx. 1 inch thick)
  • 0.5 cup cold heavy whipping cream
  • 0.5 tsp vanilla bean paste

Instructions:

  1. Toss 1 lb fresh strawberries with 1 tbsp pure maple syrup.
  2. Combine 4 oz softened cream cheese, 0.5 cup Greek yogurt, and 1 tsp lemon zest. Mix until velvety and smooth.
  3. In a shallow dish, whisk 4 large eggs, 1 cup almond milk, 1 tsp vanilla extract, 0.5 tsp cinnamon, and 0.25 tsp nutmeg.
  4. Cut a pocket into each of the 8 thick slices brioche bread. Fill generously with the cream cheese mixture and a few strawberry slices.
  5. Dip each stuffed slice into the egg custard for 30 seconds per side. Ensure the edges are well coated.
  6. Place bread in a preheated, buttered skillet over medium heat. Cook 3-4 minutes per side until deep golden brown.
  7. Beat 0.5 cup cold heavy whipping cream with 0.5 tsp vanilla bean paste. Whisk until stiff peaks form.
  8. Top the hot French toast with the remaining macerated strawberries and a dollop of the whipped cream.
  9. Drizzle with any extra juices from the strawberry bowl for a bright finish.