Description
Stuffed French Toast filled with cream cheese and strawberry preserves. Top with fresh strawberries and powdered sugar. Enjoy for breakfast or brunch.
Ingredients
Scale
- 1 Challah Loaf
- 3 eggs
- ½ c. whole milk
- ½ c. heavy cream
- 2 tbsp. Sugar
- 1 tsp. Vanilla extract
- ½ tsp. Cinnamon
- ¼ tsp. Nutmeg
- 8 oz. cream cheese, softened
- ½ c. strawberry preserves
- 1 tsp. Powdered sugar
- Butter for griddle
Instructions
- In a small bowl, blend together the cream cheese, strawberry preserves, and powdered sugar. Using a rubber spatula, scoop the mixture in a storage zipper bag. Cut one end of the zipper bag to pipe inside the bread.
- Slice the Challah bread into 1 ½ inch slices using a serrated knife. Cut a 2-3 inch wide slit in the bottom of each slice creating a deep pocket but not too deep where you through the top of the bread slice. Pipe 2 heaping tablespoons of the cream cheese mixture into each slice.
- In a medium size bowl, whisk the eggs, milk, cream, sugar, vanilla extract, cinnamon, and nutmeg until well combined.
- Preheat oven on 250 Degrees or warm setting.
- Heat griddle to 350 Degrees. Melt a tablespoon of butter. Meanwhile, dip French Toast in custard mixture on both sides for 30 seconds. Cook on the griddle for 2-3 minutes on each side until golden brown. Place on a baking sheet or inside a casserole dish and place in oven until ready to serve. Top with sliced strawberries, powdered sugar, and syrup (if desired).
- Prep Time: 20 mins
- Cook Time: 20 mins
- Category: Breakfast