Stuffed French Toast
Servings: 4
Ingredients
- 1 challah or brioche loaf (it is best if the bread is 1-3 days old and slightly stale)
- 1 (8-ounce) package cream cheese, softened
- ¼ cup strawberry preserves
- ¼ cup all-purpose flour
- ¼ cup granulated sugar
- 1 teaspoon ground cinnamon
- ¼ teaspoon fine sea salt
- 1 cup half-and-half
- 3 large eggs
- 1 teaspoon pure vanilla extract
- 6-8 tablespoons unsalted butter, divided
- Toppings Suggestions: whipped cream, powdered sugar, maple syrup, and/or fresh berries
Instructions
- Use a sharp bread knife to cut the loaf into 2-3" pieces. Then, using a small paring knife, cut a pocket into the top of each slice, taking care to leave about ¼" of bread intact around the edges. Set aside.
- Add the cream cheese and strawberry preserves to a medium-sized mixing bowl. Use a handheld mixer on medium speed to mix until well-combined.
- Add a generous spoonful (about 3 tablespoons) of the cream cheese filling into each bread pocket and set aside.
- Add the flour, sugar, cinnamon, and salt to a small mixing bowl and whisk. Slowly pour in the half-and-half, whisking all the while. Then, add the eggs and vanilla and whisk until well combined.
- Pour the custard mixture into a small casserole dish or pie dish and add two slices of bread. Soak for about 3 minutes, then turn and soak for another 2-3 minutes.
- Note: Once you remove one set of sliced bread from the custard dish, add the next couple of slices to soak. Once you flip the bread in the pan, also take care to flip the bread in the custard as well. This will keep the recipe moving along quickly. Depending on the size of your loaf, you should have 6-8 thick-cut slices of bread.
- Place a large frying pan over medium heat and add 2 tablespoons of butter. As soon as the butter has melted, transfer the soaked bread to the pan, and cook for about 3 minutes. Lower the heat if necessary to keep the toast from overbrowning in the allotted cook time. Flip and cook for another 2-3 minutes, or until golden brown.
- Remove from the pan and transfer to a wire rack. Carefully wipe out the pan between batches if necessary and repeat with the remaining butter and sourdough slices.
- Serve with your favorite toppings and enjoy!