Stuffed French Toast

Slice the brioche into four 2-inch thick slabs. Use a serrated knife to cut a slit into the top crust of each slice, moving the knife side-to-side to create a wide internal pocket while keeping the sides and bottom intact.

In a small bowl, whip the softened cream cheese, powdered sugar, vanilla extract, and lemon zest until smooth. Gently fold in the diced strawberries.

Spoon or pipe approximately 2 tablespoons of the cream cheese mixture into each bread pocket. Gently press the edges of the slit together to seal the filling inside.

In a shallow dish, whisk together the eggs, milk, maple syrup, cinnamon, nutmeg, and vanilla extract until well combined.

Melt the butter in a non-stick skillet over medium-low heat. Dip each stuffed slice into the custard for about 45 seconds per side, allowing it to soak without becoming overly saturated.

Place the slices in the skillet and cook for 4-5 minutes per side until the exterior is mahogany-colored and the filling is warm and molten.