Stuffed Brioche Bread

Ingredients

1 loaf Brioche Bread

1 stick salted butter, softened

2 cups whole milk

2 pounds fresh strawberries (can substitute bought jar strawberry jam)

4 cups Imperial granulated sugar

1 pouch liquid pectin

1/3 cup lemon juice

Dash salt

Instructions

Wash and remove tops from strawberries.  Add strawberries to medium size pot. Gently mash strawberries.   Add sugar and salt.  Over medium heat,  Slowly bring to a boil.  Add liquid pectin.  Reduce heat and let boil slowly for about 10 minutes.  Remove from burner and let cool slightly.

Cut bread into 2 inch slices. Carefully make a cut in top of bread deep enough to hold strawberry jam.  Don’t cut all the way across or all the way to the bottom. 

While skillet is heating, add a big spoonful of jam to the split you’ve cut into the bread slices.  Place one at a time in a shallow baking dish.  Slowly pour milk over bread. 

Add butter to hot skillet.  Using a spatula, lift bread out of milk and cook until golden brown on both sides.  Repeat until all slices are done.  Serve with Cinnamon butter.  Recipe below.

Cinnamon butter

1 stick of salted butter, softened

1 Tablespoon cinnamon

1 Tablespoon Imperial Powdered sugar

½ teaspoon vanilla extract

Instructions:

Add butter, cinnamon, powdered sugar and vanilla extract to small mixing bowl.  Using a mixer, beat all ingredients together until smooth.  Place a small scoop of cinnamon butter on top of hot stuffed bread.