Stuffed French Toast: Cooking Options

1. Choose the filling

Place 1/2 cup of one of the following ingredients in a bowl.

• Softened cream cheese
  
• Mashed banana
  
• Ricotta cheese
  
• Marshmallow cream

2. Choose additives

Stir in 1-2 of the next ingredients (1/4 cup total). Optionally, add 1/2 teaspoon grated citrus zest.

• Jam, marmalade or jelly
  
• Peanut or other nut butter
  
• Chocolate-nut butter
  
• Speculos (cookie paste)
  
• Chocolate granules
  
• Peanut butter granules
  
• Nuts, chop
  
• Raisins or other dried fruits, chop large ones
  
• Berries, cut
  
• Mango, sliced
  
• Bacon, cook and crumble
  
• Powdered sugar (up to 2 tbsp.)
  
• Honey (up to 2 tbsp.)

3. Fill the bread

Cut 4 challah slices 1.5 inches (3.8 cm) thick. Cut a 2-3 inch (5-7.5 cm) slit in the bottom of each to create a deep pocket. Transfer the filling to a resealable plastic bag and snip off the tip. Spoon about 2 heaping tablespoons of filling into each slit.

4. Prepare the batter

In a shallow bowl, whisk together 2 eggs, 1 cup heavy cream (10%), 1-2 tablespoons granulated sugar, 1 teaspoon vanilla extract, 1/2 teaspoon cinnamon, 1/4 teaspoon nutmeg and a pinch of salt.

5. Toast the bread

Preheat oven to 120°C (250°F). Dip a stuffed slice of bread into the batter for about 20 seconds per side; let any excess drip off and transfer to a plate. Repeat with the remaining bread. Heat a large nonstick skillet over medium heat. Melt 1 tablespoon butter in the skillet, then add 2 slices of bread and cook until golden brown, 4-5 minutes per side. Transfer to a baking sheet and place in the oven to keep warm. Wipe out the skillet and repeat with the remaining bread.