1 cup powdered sugar (120 g), plus more for serving
1 teaspoon vanilla extract
10 slices brioche bread
4 eggs, divided
16 oz strawberry (455 g), chopped
⅓ cup milk (80 mL)
2 teaspoons granulated sugar
1 teaspoon cinnamon
maple syrup, for serving
⅓ cup powdered sugar (40 g), for serving
Nutrition Info
Calories 520
Fat 31g
Carbs 48g
Fiber 1g
Sugar 39g
Protein 11g
How to Make It
1. Step
Make the filling: In a large bowl, use a spatula to combine the cream cheese, powdered sugar, and the vanilla extract. Mix together until fluffy and smooth.
2. Step
Lay out a piece of plastic wrap and arrange 4 rows of 2 whole slices of brioche bread. Cut 2 pieces of brioche bread in half and add to the end of each row.
3. Step
Beat 1 egg in a small bowl. Brush egg wash on the left side of each piece of bread, except for the farthest left pieces in each row. Overlap the right edges over the egg wash and press to adhere. Brush egg was along the bottom of each row of bread, except for the bottom row. Overlap the top edges of each row over the egg wash and press to adhere.
4. Step
Use a spatula to spread an even layer of the filling over the bread. Distribute the strawberries over the filling.
5. Step
Using the plastic wrap for help, roll up the bread. Twist the ends of the plastic to seal.
6. Step
Freeze for 1 hour.
7. Step
In a medium bowl, whisk together the remaining 3 eggs, the milk, sugar, and cinnamon.
8. Step
Preheat the oven to 425°F (220°C).
9. Step
Remove the roll from the freezer. Remove plastic wrap and transfer to a greased baking sheet. Brush all over with the cinnamon egg mixture.
10. Step
Bake for 12 minutes, or until golden brown.
11. Step
Remove from oven. Dust with powdered sugar, slice, and serve with a drizzle of maple syrup.
