Ingredients
Scale
- 8 slices of thick-cut brioche bread
- 4 ounces cream cheese, softened
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- 1 cup whole milk
- 1 teaspoon ground cinnamon
- 1/4 teaspoon nutmeg
- 1/2 cup granulated sugar
- 1 tablespoon butter, for cooking
- Pinch of salt
- Optional: fresh berries and maple syrup for serving
Instructions
- In a small bowl, mix the softened cream cheese, powdered sugar, and vanilla extract until well combined. This creamy filling is reminiscent of the sweet surprises my mother, Elena, loved to incorporate into her dishes.
- Spread a generous amount of the cream cheese mixture onto four slices of the brioche bread. Top with the remaining slices, creating four sandwiches.
- In a shallow dish, whisk together the eggs, milk, cinnamon, nutmeg, and a pinch of salt. This mixture needs to be smooth and fragrant, just like my grandmother’s holiday eggnog.
- Dip each sandwich into the egg mixture, ensuring both sides are well-coated but not soggy.
- Heat the butter in a large non-stick skillet over medium heat. Cook the sandwiches for 3-4 minutes on each side, or until golden brown and crispy, much like the churros I used to enjoy in the bustling markets of Barcelona.
- In a separate shallow dish, combine the granulated sugar and remaining cinnamon. Dredge each cooked sandwich in the cinnamon sugar, turning to coat evenly.
- Serve immediately, optionally garnished with fresh berries and a drizzle of maple syrup, reminiscent of the vibrant breakfasts shared with my daughters on leisurely weekend mornings.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International