Combine ricotta, vanilla, and 1/3 cup (80mL) NESTLE Sweetened Condensed Milk Squeezy into a bowl. Spread 4 slices of brioche with ricotta mixture and spread the other 4 slices with raspberry jam. Sandwich slices together.
Meanwhile, whisk eggs and cream together. Soak sandwiches in egg mixture for a few seconds each side so they can absorb the batter.
Melt half the butter in a large frypan over medium heat until bubbling. In batches, cook brioche for 1-2 minutes on each side until golden and cooked through. Remove and keep warm whilst cooking remaining brioche French toast.
Serve drizzled with extra NESTLE Sweetened Condensed Milk Squeezy and fresh berries. Dust with icing sugar if desired
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