Ingredients:

  • 1 lb day-old brioche bread, cubed into 1-inch pieces
  • 1 cup fresh strawberries, sliced thin
  • 4 large eggs
  • 2 large egg whites
  • 1.5 cups unsweetened almond milk
  • 0.5 cup plain non-fat Greek yogurt
  • 3 tbsp maple syrup
  • 1 tsp pure vanilla extract
  • 0.5 tsp almond extract
  • 0.5 tsp ground cinnamon
  • 1 pinch sea salt
  • 4 oz Neufchâtel cheese, softened
  • 2 tbsp plain non-fat Greek yogurt (for swirl)
  • 1 tbsp honey
  • 0.5 cup fresh strawberries, diced small

Instructions:

  1. Preheat your oven to 350°F and grease a 9x13 inch baking dish. Note: This prevents the egg custard from sticking to the sides.
  2. Cut 1 lb of brioche into 1 inch cubes and place them in a massive mixing bowl.
  3. Toss the 1 cup of sliced strawberries with the bread cubes until the fruit is evenly distributed.
  4. In a separate bowl, combine 4 eggs, 2 egg whites, 1.5 cups almond milk, 0.5 cup Greek yogurt, 3 tbsp maple syrup, extracts, cinnamon, and salt.
  5. Pour the custard over the bread and strawberries. Use a spatula to press down until every cube is submerged and glistening.
  6. In a small bowl, whisk together 4 oz Neufchâtel, 2 tbsp Greek yogurt, 1 tbsp honey, and 0.5 cup diced strawberries.
  7. Pour the soaked bread into the prepared dish, then dollop the Neufchâtel mixture over the top.
  8. Use a butter knife to gently swirl the cream into the bread until you see ribbons of white throughout.
  9. Place in the oven for 45 minutes until the top is golden brown and the center doesn't jiggle.
  10. Let it sit for 5 minutes until the custard fully sets and the aromas settle.