Ingredients:

  • 4 oz low-fat cream cheese, softened
  • 1/4 cup plain Greek yogurt
  • 1 tbsp honey
  • 1/2 tsp lemon zest
  • 1/2 cup fresh strawberries, finely diced
  • 3 large eggs
  • 3/4 cup whole milk
  • 1 tsp pure vanilla extract
  • 1 tsp ground cinnamon
  • 1/4 tsp grated nutmeg
  • 1 pinch sea salt
  • 8 thick slices brioche bread (approx. 1-inch thick)
  • 2 tbsp unsalted butter
  • 1 tsp neutral oil

Instructions:

  1. In a medium bowl, combine the 4 oz softened cream cheese, 1/4 cup Greek yogurt, 1 tbsp honey, and 1/2 tsp lemon zest. Whisk vigorously until the mixture is smooth and velvety. Gently fold in the 1/2 cup diced strawberries.
  2. Take your 8 thick slices of brioche. Using a sharp paring knife, cut a slit into the top crust of each slice, swinging the blade side to side to create a 2 inch wide pocket inside.
  3. Spoon approximately 1.5 to 2 tablespoons of the strawberry mixture into each pocket. Press the bread gently to seal the opening.
  4. In your wide, shallow bowl, whisk together the 3 large eggs, 3/4 cup whole milk, 1 tsp vanilla, 1 tsp cinnamon, 1/4 tsp nutmeg, and a pinch of sea salt. Whisk until no streaks of egg white remain.
  5. Place two stuffed slices into the custard. Soak for 20 seconds per side until the bread feels heavy but isn't falling apart.
  6. Place your skillet over medium low heat. Add 1 tbsp of the unsalted butter and 1/2 tsp of neutral oil. Wait until the butter foam subsides and begins to smell nutty.
  7. Carefully place the soaked slices into the pan. Cook for 3 to 4 minutes per side until the exterior is golden brown and the edges feel firm to the touch.
  8. If the bread is browning too fast but the center feels cool, cover the pan with a lid for the final 2 minutes of cooking.
  9. Transfer the finished slices to a wire rack (not a plate!) for 2 minutes before serving.