Prep Time: 10 minutes | Cook Time: 15 minutes | Total Time: 25 minutes | Servings: 4
Ingredients
- 8 thick slices brioche or challah bread
- 4 oz cream cheese, softened
- 3 tablespoons Mrs. Ruth's Very Berry Jam, plus more for drizzling
- 1 teaspoon vanilla extract
- 3 large eggs
- ½ cup whole milk
- 1 teaspoon cinnamon
- 2 tablespoons unsalted butter
- Powdered sugar, fresh berries, and maple syrup for serving
Directions
- In a small bowl, mix softened cream cheese, 3 tablespoons of Very Berry Jam, and vanilla until smooth.
- Spread the cream cheese mixture generously onto 4 slices of brioche. Top each with a remaining slice to form sandwiches.
- In a shallow bowl, whisk together eggs, milk, and cinnamon.
- Melt butter in a large skillet or griddle over medium heat.
- Dip each stuffed sandwich into the egg mixture, coating both sides well.
- Cook 3–4 minutes per side until deep golden brown.
- Warm a few tablespoons of Very Berry Jam in a small saucepan with a splash of water to make a drizzle.
- Serve topped with powdered sugar, fresh berries, and the warm jam drizzle.
Tips & Notes
- Day-old bread is best: Slightly stale brioche absorbs the egg mixture without getting soggy.
- Make it ahead: Assemble the stuffed sandwiches the night before and refrigerate — just dip and cook in the morning.
- Upgrade the drizzle: Add a squeeze of lemon juice to the warm jam drizzle for a bright finish.
- Crowd version: Keep finished toasts warm in a 200°F oven while you cook the rest of the batch.
Flavor Pairings We Love
- Very Berry Jam → brioche, cream cheese, fresh berries, maple syrup
- Simply Blueberry Preserves → lemon ricotta pancakes, whipped butter
- Balsamic Strawberry Jam → mascarpone, dark chocolate, toasted hazelnuts
