Berry Stuffed French Toast Slam® Recipe

Prepare egg batter

In a shallow wide bowl combine 3 large eggs, 3 tablespoons whole milk, 2 tablespoons heavy cream, 1 tablespoon granulated sugar, 1 teaspoon vanilla extract and 1 teaspoon ground cinnamon. Whisk until homogenous and slightly frothy.

Slice and butter

If not already sliced, cut brioche into four 1-inch-thick slices. Lightly butter one side of each slice (this helps browning when cooking).

Assemble stuffed slices

Using a small offset knife, make a horizontal pocket in the center of two brioche slices (cut three-quarters through, leaving the top edge intact) to form a pocket for the filling. Divide the sweet cream filling (see section) evenly and pipe or spoon about 1 tablespoon into each pocket, then top each filled slice with the remaining two plain slices to make two stuffed sandwiches (four slices total used). Press gently to seal.

Soak and cook

Heat a large nonstick skillet or griddle over medium heat and add 1 tablespoon butter. Dip each stuffed sandwich into the egg batter, allowing both sides and edges to soak for 10–15 seconds per side (do not oversaturate or it will fall apart). Place in the hot skillet and cook 3–4 minutes per side, adding the remaining 1 tablespoon butter as needed, until deeply golden and cooked through (center should be warm and set). Maintain medium heat so filling warms but does not leak excessively.

While the batter rests, make the sweet cream: In a medium bowl, beat 4 oz room-temperature cream cheese with 3 tablespoons powdered sugar, 2 tablespoons heavy cream and 1 teaspoon vanilla extract until smooth, light and spreadable. Taste and adjust sweetness if desired. Transfer to a piping bag or small bowl for stuffing.

Cook strawberry sauce

Combine 2 cups hulled and quartered strawberries, 3 tablespoons granulated sugar and 1 teaspoon lemon juice in a small saucepan over medium heat. Stir occasionally and bring to a gentle simmer for 5–7 minutes, until fruit softens and releases juices.

Thicken sauce

Mix 1 teaspoon cornstarch with 1 teaspoon cold water to make a slurry. Stir the slurry into the simmering strawberries and cook 1 more minute until sauce thickens slightly. Remove from heat and allow to cool slightly — sauce will continue to thicken as it cools. Reserve about 3–4 tablespoons for plating and keep remaining warm for serving.

Prep fresh topping

Slice 1 cup fresh strawberries for topping and set aside.

While French toast cooks, cook the bacon and sausage: heat a skillet over medium heat, add 1 teaspoon neutral oil, then add 2 bacon strips. Cook 3–5 minutes per side until crisp to your liking. Remove bacon and drain on paper towel. In the same skillet, add the 2 pork sausage links and cook over medium heat, turning frequently, about 8–10 minutes until browned and cooked through (internal temperature 160°F / 71°C). Transfer to paper towel-lined plate.

Cook eggs

Cook 2 eggs to order: for over-easy/over-medium, reduce skillet to medium-low, add a little butter, crack eggs into pan, cook 2–3 minutes until whites set, flip gently and cook 15–45 seconds depending on yolk doneness desired. For sunnyside, cook until whites set but do not flip. Season eggs to taste with salt and pepper.

Plate: place two stuffed brioche French toast slices (or all four slices arranged as two sandwiches split) on a plate. Spoon warm strawberry sauce over the top (about 1–2 tablespoons per slice) and scatter the sliced fresh strawberries on top. Dust the whole stack lightly with 1 tablespoon powdered sugar.

Add the two bacon strips and two sausage links to the plate alongside the French toast, and place the two eggs in a visible spot on the plate. Serve with maple syrup on the side if desired.

Serve immediately while French toast is warm and filling is creamy. Berry selection may vary by season — use fresh seasonal berries in place of strawberries if desired, adjusting sauce cook time as needed.