Ingredients
1 loaf brioche, cut into 6 thick slices, preferably day old
1 (13-oz.) jar raspberry jam
1 c. whole milk
2 large eggs
1 tsp. pure vanilla extract
3 tbsp. butter, plus more as needed
Powdered sugar, for serving
Preparation
Step 1In the bottom of each slice of bread, make a 2” wide slit to create a pocket, being careful not to cut all the way through. Step 2Fill a pastry bag or resealable baggie with jam and fill each pocket with jam. Step 3In a large shallow bowl, whisk together milk, eggs, and vanilla. Dip each slice of bread in mixture, turning to coat. Step 4In a medium skillet over medium heat, melt butter. Working in batches, add bread to skillet and cook until golden, 2 to 3 minutes per side. Repeat with remaining slices, adding more butter as needed. Step 5Dust with powdered sugar and serve immediately.
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