This is another recipe J and I learned to make while at the amazing Langlois Culinary Crossroads. It is perfect for a new year’s day breakfast or brunch. While it looks complicated, it’s actually pretty easy. The hardest part os stuffing the brioche!
Bread and filling ingredients:
1 loaf Brioche (stale is better!)
8 ounces cream cheese
2 tablespoons powdered sugar
1 teaspoon vanilla extract
1 lemon zested and juiced (we’ve also used an orange and it is delicious!)
6 large eggs
1 and 1/2 cups whole milk (for extra richness, use heavy whipping cream or half and half)
6 tablespoons sugar
2 teaspoons vanilla extract
1/2 teaspoon kosher salt
2 tablespoons unsalted butter (if using salted, omit the salt above)
Cut the Brioche into about 6 2 by 2 rectangular pieces. Using a skewer precut the hole for the filling. You will have to turn it around to make a hole larger than the skewer. This is where slightly stale bread comes in handy.
In a medium sized bowl, beat the softened cream cheese, powdered sugar, vanilla and lemon zest and juice together on medium speed until well blended.
Put the filling into a ziptop bag. Cut off the corner. Pipe into the skewer holes.
If this doesn’t work, you can make a sandwich by making a pocket (think pita pocket), just make sure to only cut through one side of the bread or it will be more difficult to brown. Set this aside.
In another medium sized bowl, beat the eggs, milk, sugar, vanilla and salt. Dip each piece of stuffed bread into the custard and turn once to completely coat. Cover and chill for at least 30 minutes (overnight is better!) but no longer than 24 hours.
When you’re ready to cook, preheat the oven to 350 degrees. In a large skillet melt the butter over medium to medium-high temperature. Brown each piece of stuffed bread on all sides. Do not move it around. Do not check and see if it’s browning. Let it sit longer than you think it needs to. About 5 minutes per side. Place the browned pieces into a casserole dish and cook in the oven for about 10 minutes. Garnish as you please and serve.
Sometimes we cover this in powdered sugar, other times maple syrup. It’s just as good alone though. We’ve served this to friends and family and everyone has raved about it each time.