Ingredients:

  • 1 cup (150g) Fresh strawberries, finely diced
  • 0.5 cup (120g) Plain Greek yogurt (0% or 2%)
  • 1 tbsp (15ml) Honey or Agave
  • 0.5 tsp Vanilla extract
  • 1 tsp Cornstarch
  • 3 Large eggs
  • 0.5 cup (120ml) Unsweetened almond milk or skim milk
  • 1 tbsp (15ml) Pure maple syrup
  • 1 tsp Cinnamon
  • 0.25 tsp Nutmeg
  • 1 pinch Sea salt
  • 8 Slices Thick-cut brioche or Challah (preferably 1-day old)
  • 1 tbsp (14g) Grass-fed butter or coconut oil
  • 4 Fresh strawberries for garnish

Instructions:

  1. In a small bowl, whisk together the Greek yogurt, honey, vanilla, and cornstarch until smooth. Gently fold in the finely diced strawberries to complete the protein filling.
  2. Use a sharp paring knife to cut a pocket into the side of each 1 inch thick brioche slice, stopping about half an inch from the edges.
  3. Spoon approximately 2 tablespoons of the strawberry yogurt mixture into each bread pocket.
  4. In a wide, shallow bowl, whisk the eggs, milk, maple syrup, cinnamon, nutmeg, and salt until the custard is well combined and no egg streaks remain.
  5. Submerge each stuffed slice into the custard for exactly 20 seconds per side. This allows the dry crumb to draw in moisture without over-saturating the stuffed center.
  6. Heat butter or coconut oil in a large non-stick skillet or griddle over medium heat. Sear the slices until the exterior is a deep, mahogany golden-brown and the filling is warmed through.