Stuffed French Toast Loaf

Preheat oven to 350˚F (180˚C).

For the cheesecake filling: in a small bowl, combine cream cheese, egg, heavy cream, sugar and vanilla. Beat until smooth.

For the French toast egg mixture, combine eggs, milk, heavy cream, sugar, vanilla, cinnamon, nutmeg, and salt in a large mixing bowl. Stir until well incorporated.

Dip slices of brioche in egg mixture.

Transfer brioche slices and cover bottom of a loaf pan, using a half or a quarter of a slice if necessary.

Cover the slices with cheesecake filling and spread evenly.

Layer another row of brioche slices and top with slices of strawberry and banana.

Layer one last row of brioche slices using small pieces of the bread to fill in the holes.

Bake for 30 minutes covered, then 10 minutes uncovered.

Let cool to room temperature.

Invert the loaf onto a parchment paper-lined baking tray.

Brush top of loaf with butter and sprinkle sugar over top.

Broil on high for 5 minutes or until sugar starts to carmelize.

Garnish with more strawberries, banana, and powdered sugar. Slice and serve.

Enjoy!