Strawberry Cream Cheese Stuffed French Toast: Velvety Silk

Instructions:

1. In a small bowl, combine the Neufchâtel, Greek yogurt, diced strawberries, maple syrup, and lemon zest. Mix until the strawberries are evenly distributed and the mixture is a pale pink. Don't overwork it, or the berries will release too much juice.
2. Lay out four slices of your brioche. Spread the filling generously over each slice, leaving a tiny 1 cm border at the edges. Note: This border acts as a seal so the filling doesn't squeeze out the sides during the sizzle. Top with the remaining four slices to create sandwiches.
3. Whisk the eggs, extra yolk, milk, flour, cinnamon, and vanilla bean paste. You want to whisk until no lumps of flour remain and the mixture looks like a tan, speckled liquid. The aroma of vanilla should be quite strong at this point.
4. Submerge each sandwich into the custard for exactly 10 seconds per side. Note: If you soak it too long, the brioche will lose its structural integrity and fall apart in the pan.
5. Heat your grass fed butter in the skillet over medium heat. When the butter begins to sizzle and foam slightly, place two sandwiches in the pan. Do not crowd the skillet, as this drops the temperature and prevents crisping.
6. Cook for about 3-4 minutes on the first side. You are looking for a deep golden brown color. Flip carefully and cook for another 3 minutes until the bread feels firm to the touch and the cheese inside has softened.
7. As the French Toast finishes, you should smell the toasted butter and caramelized cinnamon. It’s a warm, inviting scent that signals the sugars in the brioche have properly browned.
8. Remove from the pan and let rest on a wire rack for 1 minute. This allows the internal temperature to equalize. Slice diagonally and serve immediately while the center is still warm and velvety.