Does your family crave French toast? If so,
they’ll love this rich and creamy stuffed French toast. You prep at the night before
and slip them on to the griddle the next morning, perfect for a weekend brunch or holiday breakfast.
Let’s make the filling first. Place half of an 8-ounce package of soft and cream cheese
in a medium bowl, add 2 tablespoons of sugar, and 1/2 teaspoon of vanilla. Then beat the
filling until it’s smooth. Next, cut four 1-1/2-inch thick slices of Challah, Italian
or French bread. Use day old bread if you have it as it’ll soak up an optimal amount
of custard for the best French toast. Cut a pocket in each bread slice. And then fill
the pocket with the cream cheese mixture. Arrange the slices in a 3/4 rectangular baking
dish. Set it aside. Crack 4 eggs into a medium bowl. Then add 1 cup of milk, 2 tablespoons
of honey or sugar, and 1 teaspoon of vanilla extract. Whisk this until it’s well-blended.
Now pour the mixture over the bread slices covering the tops of the bread. Cover the
baking dish and chill for 2 to 24 hours. You’ll want to turn the bread slices once or twice
during the chilling time. Just before serving, please set griddle over medium heat and grease
it lightly. Cook the bread slices until they’re golden brown. It takes about 2 to 3 minutes
for each side. Flip them and cook the other side. For a finishing touch, dust the stuffed
French toast with a little confectionary sugar and serve it with maple syrup.