Stuffed French Toast with Berry Jam
From
BAILEY'S UPTOWN INN
30 minutes
10 minutes
6
This 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.
-
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
- 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.