Strawberries & cream filling:
• 8 oz block-style cream cheese, cold
• ⅓ cup powdered sugar, sifted
• 1 teaspoon vanilla bean paste
• 12 oz fresh strawberries, + more for topping

French toast:
• 4 Turano Brioch Rolls
• 1 cup whole milk
• 3 eggs
• 1 teaspoon cinnamon
• 1 teaspoon vanilla extract
• ¼ teaspoon fine sea salt

Whipped cream:
• ½ cup heavy cream, cold
• 1 tablespoon granulated sugar

① For the filling, in a medium bowl, combine the cream cheese, powdered sugar, and vanilla bean paste. Use an electric mixer to cream until fully combined and smooth. Set aside.
② Cut the strawberries into small pieces. Set aside.
③ To make the french toast, place a large skillet over low-medium heat.
④ In a large bowl, whisk together the milk, eggs, cinnamon, vanilla, and salt until fully combined. Separate the Brioche Rolls and dip each piece (top and bottom) in the mixture, until fully coated.
⑤ Add a small amount of butter to the skillet, then add the brioche. Once the brioche is evenly golden, after about 2-3 minutes, flip over onto the other side. Repeat with the remaining brioche pieces.
⑥ For the whipped cream, in a glass measuring cup, add the cold heavy cream and sugar. Use an electric mixer to beat until soft peaks form.
⑦ To build French toast, spread a generous amount of the cream cheese filling onto the bottom of each Brioche Roll. Top with an even layer of strawberries, then add the top of the Brioche Roll and finish with a dollop of whipped cream.
⑧ Serve with fresh strawberries and maple syrup. Enjoy!