Strawberry stuffed Brioche French Toast

Saw Bill Grainger do this with nectarines and thought strawberries would be a great subsitute in winter.

So I headed around the corner to Sweet Belem who have brioche and fresh portugese bread on weekends. Hannah stuffed the thick brioche slices with sliced strawberry and left them to coat and soak in the egg, milk and a dash of vanilla extract.

Slowly fried off with a lid on, then left to cook in an oven for about 10 minutes to really cook through and the strawberry to stew a bit.
This was amazing! served with fresh strawberries and a drizzle of maple syrup. More a dessert than a breakfast...but who's complaining!