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Stuffed French Toast with Berry Jam
From BAILEY'S UPTOWN INNPrep Time:
30 minutesCooking Time:
10 minutesYield:
6This recipe comes from my nieces blog - www.mydailymorsel.com. She adapted my recipe to make it even better. She serves it with home made strawberry rhubarb jam but I didn't include that recipe here.
Ingredients
- 8 oz cream cheese, at room temperature
- 1 teaspoon lemon zest
- 4 eggs
- 1 cup whole millk
- 1/2 teaspoon cinammon
- 1/4 teaspoon kosher salt
- 2 tablespoons unsalted butter
- 1 tablespoon powdered sugar
- 1 loaf challah
- 1/4 cup cream cheese
Directions
- Stir cream cheese, jam, and lemon zest in a small bowl. Set aside.
- Whisk eggs, milk, cinnamon, and salt in a shallow dish for dunking. Slice the bread think and put a layer of the cream cheese between two slices (if you want to be fancy you can cut a horizontal slit in the side of each slice of bread to create a pocket for the filling). Spoon the filling into the pockets of each bread slice. Soak the bread in one layer in the custard for 1 to 2 minutes per side.
- Melt 2 tablespoons of butter in a large skillet or griddle over medium-high heat. Working in batches, add the soaked bread to the pan and cook for 3 to 4 minutes per side, until golden brown. Continue to cook the remaining bread slices, adding more butter as needed. Dust with powdered sugar and serve.