Target: 6 × 4 inches · landscape

Stuffed French Toast

38 min · 4 servings

Ingredients

□

□ 8 oz full-fat cream cheese, softened

□ 3 tbsp powdered sugar

□ 1 tsp vanilla extract, divided

□ 3/4 cup fresh strawberries, finely diced and patted dry

□ 4 large eggs

□ 2/3 cup whole milk

□ 1/2 tsp ground cinnamon

□ 1/8 tsp fine salt

□ 2 tbsp unsalted butter, divided

□ 1 cup mixed fresh berries, for serving

□ 1/4 cup maple syrup, for serving

1. Beat cream cheese, sugar and 1/2 tsp vanilla; chill base up to 1 day ahead. Fold in dry berries, fill and fork-seal; challah may replace brioche.

2. Whisk eggs, milk, remaining vanilla, cinnamon and salt. Heat a wide skillet over medium; melt 1 tbsp butter.

3. Dip each sandwich 8 seconds per side; cook 2 at a time for 3 to 4 minutes per side, adding 1 tbsp butter for batch two.

4. Cover on low 2 minutes; filling must reach 160 F or cook 1 minute more. Serve warm with berries and maple syrup.

Cook’s note: Keep the heat moderate so the filling warms before the bread overbrowns.