Ingredients
1loafbrioche bread,cut into 3-inch slices
1cupgranulated sugar
8cupsheavy cream
2vanilla beans,seeds scraped
6largeeggs,beaten
½cupcream cheese,softened
½cupricotta cheese
½cupstrawberry,quartered
½cupstrawberry,quartered
½lemon,juiced
1tspgranulated sugar
½lemon
½cupblueberry
¼cupmaple syrup
1cupheavy cream
2tbspgranulated sugar
½tspvanilla extract
½cupturbinado sugar
4fresh mint leaves
Kitchen torch
Preparation
Using a paring knife, make a small slit in the side of each slice of bread, going almost to the other side, but not all the way through. Set aside.
In a large pot over medium heat, combine the granulated sugar, heavy cream, and vanilla bean seeds and bring to a simmer. Whisk for about 5 minutes, until the sugar is dissolved and the mixture is warmed through.
Add the eggs to a large bowl. Slowly mix a ladleful of the cream mixture and whisk to temper the eggs so they do not scramble.
Remove the cream mixture from the heat and slowly stream the egg mixture into the pot, whisking to combine. Let it cool to room temperature.
Arrange the sliced brioche in a 9×13-inch baking dish. Pour the cooled custard mixture over the bread. Let soak for at least 1 hour.
Preheat the oven to 350 degrees F.
Transfer the soaked brioche to a clean 9×13-inch baking dish. Bake for 35 to 40 minutes, or until golden brown on top. Remove from the oven and let cool to room temperature.
While the toast bakes and cools, make the filling. In a medium bowl, combine the cream cheese, ricotta cheese, and strawberries.
Beat with an electric hand mixer on medium speed until fully combined and fluffy. Transfer to a piping bag fitted with a large round tip and chill in the refrigerator until ready to use.
In a separate medium bowl, combine the strawberries, lemon juice, sugar, and lemon zest. Stir well, then set aside to macerate for 10 minutes.
In a separate medium bowl, combine the heavy cream, sugar, and vanilla. Beat with an electric hand mixer on medium speed until soft peaks form.
Pipe the ricotta and cream cheese mixture into the center of each slice of French toast, being careful not to overfill.
Top each slice of French toast with a generous sprinkle of turbinado sugar. Brûlée the sugar with a kitchen torch until melted and golden brown.
Add the blueberries and maple syrup to the macerated strawberries and stir to combine.
Garnish each slice of brûléed French toast with a spoonful of the berry mixture, a dollop of chantilly cream, and a mint leaf. Serve immediately. Enjoy!
