dileenthompson 
Thick slices of brioche stuffed with a rich, salty-sweet miso-caramel cream cheese, dipped in a luxurious custard, and pan-fried to golden perfection. Drizzled with more miso-caramel and finished with crunchy, toasted nuts.
Yields: 4 servings (2 slices per person)
Prep time: 25 minutes
Cook time: 20 minutes
Serving time: Immediate
Ingredients
For the Miso-Caramel Sauce:
- ½ cup granulated sugar
- 3 tbsp unsalted butter, cubed
- ⅓ cup heavy cream
- 1 ½ tbsp white (shiro) miso paste
For the Filling & French Toast:
- 4 oz (115g) full-fat block cream cheese, softened
- 3 tbsp of the prepared Miso-Caramel Sauce (cooled)
- 1 large, day-old brioche loaf or challah loaf (about 8-9 inches long)
- 3 large eggs
- ½ cup whole milk
- ½ cup heavy cream
- 1 tsp vanilla extract
- ¼ tsp ground cinnamon
- Pinch of salt
- 2 tbsp unsalted butter, for cooking
For Serving (Optional):
- Toasted sliced almonds or chopped pecans
- Fresh berries (sliced strawberries are excellent)
- Powdered sugar
- Whipped cream
Instructions
1. Make the Miso-Caramel Sauce:
In a medium, light-colored saucepan over medium heat, melt the sugar. Stir occasionally with a heat-proof spatula until it melts completely and turns a deep amber color.
Carefully add the cubed butter—it will bubble vigorously. Stir continuously until the butter is fully melted and incorporated.
Remove the pan from the heat and slowly pour in the heavy cream while stirring. Again, it will bubble up. Stir until the sauce is smooth.
Whisk in the miso paste until completely dissolved. Pour half of the caramel into a separate jar or bowl and set aside for serving. Let the remaining caramel cool in the pan for about 10 minutes before making the filling.
2. Prepare the Bread and Filling:
Slice the brioche loaf into 8 thick slices (about 1.5 inches thick). Take each slice and use a small, sharp paring knife to cut a deep pocket into the top crust, being careful not to cut through the other three sides.
In a small bowl, beat the softened cream cheese with 3 tablespoons of the cooled miso-caramel until smooth and combined.
Using a small spoon or offset spatula, carefully stuff each brioche pocket with the miso-caramel cream cheese mixture (about 1-2 tablespoons per slice). Gently press the opening to seal it.
3. Make the Custard and Dip:
In a large, shallow baking dish, whisk together the eggs, milk, heavy cream, vanilla extract, cinnamon, and a pinch of salt until well combined.
Place 2-3 stuffed brioche slices into the custard at a time. Let them soak for 2-3 minutes per side, until the bread feels heavy and saturated but not falling apart.
4. Cook the French Toast:
Heat a large griddle or non-stick skillet over medium-low heat. Add 1 tablespoon of butter.
Once the butter is foaming, add the soaked bread slices (don’t overcrowd the pan). Cook for 4-5 minutes per side, until deeply golden brown and crisp on the outside. The center should be warm and the filling melted.
Remove to a wire rack set on a baking sheet and keep warm in a low oven (200°F / 95°C) while you cook the remaining batches, adding more butter as needed.
5. Serve Immediately:
Place two slices of French toast on each plate. Gently warm the reserved miso-caramel sauce (if it has thickened too much, add a teaspoon of hot water to thin it) and drizzle generously over the top.
Garnish with toasted nuts, a dusting of powdered sugar, and fresh berries. Serve immediately.
Chef’s Notes & Tips
- Bread is Key: STALE bread is non-negotiable. Fresh, soft bread will turn to mush. If your bread is fresh, slice it and leave it out uncovered overnight, or toast the slices in a 300°F (150°C) oven for 10-15 minutes to dry them out.
- Miso Matters: White (Shiro) miso is milder and sweeter, making it perfect for this recipe. Do not use red (aka) miso, as it is too strong and salty.
- Don’t Rush the Soak: Soaking for a full few minutes per side ensures a custardy, soft interior rather than a dry, eggy center.
- Low and Slow Cooking: Cooking over medium-low heat is crucial. This allows the inside to heat through and the filling to melt without burning the outside.
- Make-Ahead: The miso-caramel sauce can be made up to a week in advance and stored in the fridge. Gently reheat before using. You can also assemble the stuffed slices the night before, cover, and refrigerate, then dip in the custard in the morning.
