Stuffed French Toast with Strawberries in 20 Min

Instructions:

1. Prep the filling. Combine 225g softened cream cheese, 30g powdered sugar, 5ml vanilla, and 50g diced strawberries in a small bowl.
2. Carve the pockets. Use a serrated knife to cut a slit into the top crust of each 2 inch brioche slice, stopping about half an inch from the bottom and sides.
3. Stuff the bread. Carefully spoon the cream cheese mixture into each pocket, pressing gently to distribute it evenly.
4. Whisk the custard. In a wide dish, beat 3 large eggs with 180ml milk, 60ml heavy cream, 15g granulated sugar, 5ml cinnamon, and 2ml nutmeg.
5. Soak the slices. Place one stuffed slice into the custard for 20 seconds per side until the exterior is saturated but the bread isn't falling apart.
6. Heat the pan. Melt 30g butter with 15ml neutral oil in a large skillet over medium heat until the foam subsides and it begins to shimmer.
7. Sear the first side. Lay the bread in the pan and cook for 3-4 minutes until the bottom is deep mahogany and makes a thump when tapped.
8. Flip carefully. Turn the slice over and cook the other side for another 3 minutes until golden and the cream cheese center feels warm to the touch.
9. Sear the edges. Use tongs to stand the slices on their sides for 30 seconds each until the crusts are toasted and no raw custard remains.
10. Rest and serve. Transfer to a wire rack for 2 minutes before serving.