Red Currant Bakery

Strawberry Cream Cheese Filling
0 In a small blender or food processor, add in the cream cheese, freeze dried strawberries, greek yogurt, vanilla, salt.
2 Blend until smooth. Add in a splash or two of heavy cream as needed until you are able to get a smooth filling that is blended.
Assemble
4 Cut 4 2" think slices of the brioche loaf.
5 Use the knife to cut a slit in the bottom of each slice that creates a pocket inside of the bread.
6 Basically you want to cut the slice into two but don't cut through the two sides and top of the slice.
7 Use a spoon or knife to fill each slice with the strawberry cream cheese filling. Be sure to really fill em up and press the filling into all corners of the opening.
Cook
9 In a baking dish, whisk together the eggs with a pinch of salt. Then add in the milk and vanilla and whisk again.
10 Heat a cast iron skillet (any pan will work but cast iron will give the best crisp), over medium low heat with a decent amount of butter - it kind of depends on how big your pan is but basically you want a bubbling coating of butter in the pan.
11 While the pan heats up and the butter melts, soak both sides of the first two slices of stuffed french toast in the custard mixture.
12 Place the soaked slices in the warm pan. They should sizzle slightly when you put them in, if they don't increase the heat slightly, if the are wildly sizzling, turn the heat down. Let them cook until golden brown and then flip to cook the second side. 
13 Cook again until golden brown. Keep them warm on a baking sheet in the oven set to 200 F. Then repeat with the remaining slices. 
14 Optionally dust the slices with powdered sugar and or top with a bit of whipped cream.