Guys. I made that orange cream cheese tart last week. Except on the first run I had way too much of the filling left over. I could have made more dough, but I could also have taken that cream cheese filling and put it somewhere even more glorious.
Inside brioche. Dipped in egg. Pan seared in butter.
I tried to get the whole “Jesus’ image seared on my grilled cheese look” but it just turned out that it looked like french toast. Sorry. Next time.
But seriously, you should probably make this. I have never been more happy to have left over filling in my life.
Whisk the half and half and eggs in a deep baking dish.
On the bottom of the bread, slice an insert down the center, making sure that you don't pierce through the top or sides. Place the cream cheese mixture in a zip lock bag, and cut the tip. Pipe into the center cuts of the brioche.
Heat the butter over medium high heat in a skillet. Dip the stuffed brioche quickly in the egg mixture and then place in the hot pan. Cook for 4 minutes per side, until the egg is cooked through.
Serve with maple syrup and fresh fruit.