Cream Cheese-Stuffed French Toast
- Level: Intermediate
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 536
- Total Fat
- 28
- Saturated Fat
- 13
- Carbohydrates
- 55
- Dietary Fiber
- 3
- Sugar
- 16
- Protein
- 16
- Cholesterol
- 200
- Sodium
- 484
- Total: 35 min
- Active: 35 min
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
- 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.