Cream Cheese-Stuffed French Toast

1. 1

   Preheat a cast-iron griddle over low heat; preheat the oven to 300 degrees F.

2. 2

   Combine the cream cheese, jam and slivered almonds in a small bowl and beat with an electric mixer.

3. 3

   Slice the challah into 2-inch-thick slices.

4. 4

   With a pairing knife, make a 1/2-inch horizontal slit in the bottom crust of each slice to form a pocket.

5. 5

   Using a butter knife, fill each slice with some of the cream cheese mixture.

6. 6

   Set aside.

7. 7

   Whisk together the eggs, almond extract, brown sugar and milk in a large baking dish.

8. 8

   Dip the stuffed challah slices into the egg mixture, turning to fully coat each slice.

9. 9

   Increase the temperature on the preheated griddle to medium heat; add the butter, let it melt, and then place the stuffed and dipped challah onto the griddle.

10. 10

    Cook until golden brown, about 4 minutes per side.

11. 11

    Transfer to a baking sheet fitted with a baking rack, and hold in the oven to keep warm.

12. 12

    Serve with slivered almonds and maple syrup.

* Per serving · 4 servings · Values may vary.

No additional tips available.