Ingredients:
- 8 thick slices day-old brioche bread (approx. 1.5 inches thick)
- 4 oz low-fat cream cheese, softened
- 0.5 cup plain 2% Greek yogurt
- 2 tbsp honey
- 1 tsp lemon zest
- 0.5 cup fresh raspberries
- 3 large eggs
- 0.75 cup unsweetened almond milk
- 1 tsp ground cinnamon
- 1 tsp pure vanilla extract
- 1 tbsp cornstarch
Instructions:
- Take your 1.5 inch thick brioche slices and use a paring knife to cut a slit into the top crust. Move the knife side to side inside the bread to create a wide pocket, being careful not to pierce the sides or the bottom.
- In a medium bowl, whisk the 4 oz cream cheese, 0.5 cup Greek yogurt, 2 tbsp honey, and 1 tsp lemon zest until silky and completely lump free. Gently fold in the 0.5 cup raspberries using a spatula.
- Spoon about 2 tablespoons of the mixture into each bread pocket. Press the edges of the bread together slightly to seal the opening. Don't overstuff, or it will explode when the steam builds up during cooking.
- In a shallow dish, whisk the 3 eggs, 0.75 cup almond milk, 1 tsp cinnamon, 1 tsp vanilla, and 1 tbsp cornstarch. Whisk vigorously until no white streaks of starch remain.
- Place one stuffed slice into the custard for exactly 20 seconds. Flip and soak the other side for another 20 seconds.
- Heat a non stick skillet over medium heat with a small pat of butter. Wait until the butter stops foaming and starts to smell slightly nutty. Carefully place the bread in the pan. Cook for 3 to 4 minutes until the bottom is a deep, mahogany brown. If it’s browning too fast, turn the heat down immediately. Flip the slice gently. Cook for another 3 to 4 minutes. The bread should puff up slightly as the eggs in the custard and filling begin to set.
- Remove from the pan and let it sit for 2 minutes before serving. Note: This allows the molten filling to firm up slightly so it doesn't run out when you cut it.