Stuffed Challah French Toast
Yield 4 servings
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Description
Stuffed Challah French Toast is perfect for a lazy Sunday morning or a special brunch.Kosher, Dairy
Equipment
Ingredients
For the filling:
- 8 oz (220g) cream cheese softened to room temperature
- 1/4 cup powdered sugar
- 1 Teaspoon vanilla extract
- 1 Teaspoon orange zest optional
For the toast:
- 8-10 slices (about 1 loaf) of challah bread preferably slightly stale for better absorption sliced ¾-inch thick
- 3 large eggs
- 1 cup milk 2% or whole milk or cream or half & half
- A pinch of salt
- Butter for greasing the pan
Optional toppings:
- powdered sugar, maple syrup, fresh berries, or whipped cream
Instructions
Prepare the filling:
- In a mixing bowl, combine the softened cream cheese, powdered sugar, vanilla extract, and orange zest (if using).
- Mix until smooth and well combined. Set aside.
Make the French toast batter:
- In a shallow dish, whisk together the eggs, milk, and salt until well combined.
Assemble the stuffed French toast:
- Lay out 8 slices of challah and spread a generous layer of the cream cheese filling on 4 of them.
- Create sandwiches by placing the remaining slices on top, pressing gently to seal.
- Heat a non-stick skillet or griddle over medium heat and add a small amount of butter to grease the surface.
- Dip each sandwich into the egg mixture, ensuring both sides are well-coated but not overly soaked. Allow the bread to soak for a few seconds, but avoid over saturating to prevent sogginess.
- Place the soaked sandwiches onto the skillet and cook until golden brown on both sides, approximately 3-4 minutes per side.
- Repeat the process for all the sandwiches adding more butter as needed.
- Once cooked, transfer the French toast to a serving plate.
- Serve warm, topped with leftover cream cheese filling with powdered sugar, maple syrup, fresh berries, or whipped cream.
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