I think the world would be a happier place if everyone could have stuffed French toast topped with fresh strawberries for breakfast.
…it’s a good theory, and bore spectacular results at our house last weekend. (Full disclosure: The maple syrup-baked bacon might’ve had a little something to do with the good mood, too.)
recipe after the jump
Stuffed French Toast
This is just a very basic template, but I’m having trouble imagining a bad version of this. Mascarpone and peaches? Goat cheese and figs? Nutella and Nutella?
4 slices challah bread, 1 to 1 1/2-inches thick
cream cheese, softened
3/4 cup milk
1 tablespoon sugar or agave nectar
1/2 teaspoon almond extract
sliced strawberries for garnish
powdered sugar for dusting
Cut a pocket into each slice of challah by starting at the top of the loaf and cutting down almost to the bottom. (The wider the cut, the more creamcheesyjammy goodness you can schmear in there.) Spread the pocket with cream cheese, then jam, varying the proportions to suit your taste.
Beat eggs, milk, sugar/agave nectar and almond extract together in a large baking dish. Place the stuffed challah slices in the egg mixture, pressing down gently on the bread. Carefully flip the slices over after 5-10 minutes and allow the other side to soak for the same amount of time. (Thicker slices of bread may require a little more milk. The amount given worked well for 1-inch slices with a little to spare.)
Place a frying pan or griddle over medium heat and grease lightly with butter. When the pan is hot, add challah slices and cook until golden.
To serve, dust with powdered sugar and top with sliced strawberries. And tell me if that doesn’t make you just a tiny bit happier.