CHURRO FRENCH TOAST

In a large bowl, beat the heavy cream, cream cheese, and powdered sugar until light, fluffy, and thick enough to hold its shape. Set aside.

In a shallow bowl, whisk together the eggs, milk, and vanilla extract until well combined.

Dip each slice of brioche into the egg mixture, coating both sides and allowing any excess to drip off.

Melt the butter in a large skillet over medium heat. Cook the brioche for 2 to 3 minutes per side, or until golden brown and cooked through.

In a shallow dish, combine the granulated sugar and cinnamon. While the French toast is still warm, lightly coat both sides in the cinnamon-sugar mixture.

To serve, spread or pipe the cream cheese mixture over a slice of French toast and top with another slice. Finish with additional cream, chopped pistachios, and fresh raspberries. Serve immediately.