Stuffed French Toast

2 eggs

1 cup milk

1/2 cup sugar

1 teaspoon ground cinnamon

1 teaspoon pure vanilla extract

Filling:

1 1/2 cups cream cheese

1/4 cup dark chocolate chips

1/2 cup medium-diced banana

1/8 cup orange juice

1/4 cup sugar

1 teaspoon pure vanilla extract

Syrup:

1 cup sugar

1 cup water

3 cinnamon sticks

Butter, as needed

4 (2-inch thick) pieces challah bread

Vanilla ice cream, for serving, optional

Fresh berries, for serving, optional

Combine all ingredients in a large bowl, mixing well until incorporated. Keep refrigerated until ready to use.

Filling:

Fold all ingredients together in a bowl until well incorporated but not completely smooth.

Syrup:

Combine all ingredients in a saucepan over medium-high heat. Stir until sugar dissolves. Bring to a boil and let reduce by 1/3.

French Toast:

Preheat oven to 350 degrees F.

Heat a large saute pan and then add butter. Dredge the bread in the batter and place in the pan. Cook until golden brown on both sides, approximately 2 minutes. Remove from pan and let cool. Divide filling between 2 pieces of the bread top with the remaining 2 pieces of bread. Transfer French toast to oven and bake for 8 minutes.

Cut each French toast in half and serve with the cinnamon syrup and, if desired, a large scoop of vanilla ice cream and fresh berries.