Stuffed French Toast

Instructions

1. Prepare the filling
   In a medium bowl, mix the softened cream cheese, confectioners' sugar, and vanilla extract until smooth and well combined. Gently fold in half of the berries, lightly crushing some to release their juices.
2. Create the sandwiches
   Spread a generous amount (about 2-3 tablespoons) of the cream cheese mixture onto one side of 4 slices of brioche. Top with the remaining 4 slices to create sandwiches, pressing gently to seal the edges.
3. Prepare the egg mixture
   In a shallow bowl, whisk together eggs, milk, granulated sugar, cinnamon, nutmeg, and salt until thoroughly combined. The mixture should be smooth with no streaks of egg white visible.
4. Soak the sandwiches
   Carefully dip each sandwich into the egg mixture, allowing it to soak for about 20 seconds on each side. Make sure all surfaces are coated, but don't let the bread become too soggy or it will fall apart during cooking.
5. Cook the French toast
   Melt 1 tablespoon of butter in a large non-stick skillet or griddle over medium heat. Once melted and bubbling, add the soaked sandwiches (working in batches if necessary) and cook for 3-4 minutes per side until golden brown and the center is heated through.
6. Keep warm
   Transfer cooked French toast to a baking sheet in a 200°F (95°C) oven to keep warm while cooking remaining batches, adding fresh butter to the pan between batches.
7. Serve
   Cut each stuffed French toast diagonally and arrange on plates. Dust with additional confectioners' sugar, top with the remaining fresh berries, and serve with warm maple syrup on the side.