Cream Cheese-Stuffed French Toast

Total Time:
20 min
Prep:
10 min
Cook:
10 min

Yield:
6 servings
Level:
Intermediate

Ingredients
  • One 8-ounce package cream cheese, softened
  • 1/3 cup fruit jam, such as sour cherry
  • 1/4 cup slivered almonds, plus for garnish
  • 1 loaf challah bread
  • 4 eggs
  • 1 teaspoon almond extract
  • 1 tablespoon light brown sugar
  • 1 cup milk
  • 2 tablespoons butter
  • Maple syrup, for serving
Directions
Watch how to make this recipe.
  • Preheat a cast-iron griddle over low heat; preheat the oven to 300 degrees F.

  • Combine the cream cheese, jam and slivered almonds in a small bowl and beat with an electric mixer.

  • Slice the challah into 2-inch-thick slices. With a pairing knife, make a 1/2-inch horizontal slit in the bottom crust of each slice to form a pocket.

  • Using a butter knife, fill each slice with some of the cream cheese mixture. Set aside.

  • Whisk together the eggs, almond extract, brown sugar and milk in a large baking dish. Dip the stuffed challah slices into the egg mixture, turning to fully coat each slice.

  • Increase the temperature on the preheated griddle to medium heat; add the butter, let it melt, and then place the stuffed and dipped challah onto the griddle. Cook until golden brown, about 4 minutes per side. Transfer to a baking sheet fitted with a baking rack, and hold in the oven to keep warm. Serve with slivered almonds and maple syrup.


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