Ingredients
1 (8-oz.) block cream cheese, softened
1/2 c. caramel sauce
Pinch kosher salt
6 thick slices brioche
4 large eggs
1/2 c. whole milk
2 tbsp. granulated sugar
1 tsp. pure vanilla extract
3 tbsp. butter
4 c. sweetened coconut flakes
Hot fudge sauce, for drizzling
Preparation
Step 1In a large bowl using a hand mixer, mix cream cheese until smooth. Add caramel sauce and a pinch of salt and mix until smooth. Place in a ziplock bag or piping bag and set aside.Step 2Cut a 2” wide slit into the bottom of each slice of brioche to create a deep pocket. Fill each pocket with caramel mixture. In a shallow dish, whisk together eggs, milk, sugar, and vanilla until combined. Working with one slice at a time, dip bread, turning once, until fully soaked. Dip both sides in coconut flakes.Step 3In a large nonstick skillet over medium- heat, melt 1 tablespoon of the butter. Cook 2 slices bread at a time until golden, 3 to 4 minutes per side. Repeat to cook all slices, adding more butter to pan if needed.Step 4Drizzle with caramel sauce and hot fudge. Sprinkle with toasted coconut flakes and serve.
