Stuffed French Toast

Print recipe

Ingredients

4 thick slices Challah Bread or Other Thick Bread (1 1/2" thick)
4 thick slices Challah Bread or Other Thick Bread (1 1/2" thick)

Optional

Fresh Fruit of Choice (for garnish)
1/4 cup Powdered Sugar (for dusting)
1/2 cup Shredded Coconut (for topping)
1/2 cup Toasted Shredded Coconut (for topping)
1/4 cup Powdered Sugar (for dusting)
Fresh Fruit of Choice (for garnish)

Batter

1/2 cup Buttermilk or Milk
2 Eggs
2 teaspoons Vanilla
1 1/2 teaspoon Cinnamon
1/4 teaspoon Nutmeg
2 Eggs
1/2 cup Buttermilk or Milk
1/4 teaspoon Nutmeg
1 1/2 teaspoon Cinnamon
2 teaspoons Vanilla
1/2 teaspoon Salt

Filling

Zest of a half a lemon
1 tablespoon Lemon Juice
1 cup Frozen Strawberries
8oz Neufchatel Cheese (Cream Cheese can be substituted)
1/4 cup Sugar
8oz Neufchatel Cheese (Cream Cheese can be substituted)
1 cup Frozen Strawberries
1/4 cup Sugar
1 tablespoon Lemon Juice
Zest of a half a lemon

Directions

Step 1
In a medium sized sauce pan, combine the frozen strawberries with lemon juice & sugar. Allow the strawberries to cook down breaking with a fork to remove any large chunks. About 8-10 minutes. Add the lemon zest once it is cooked down to a sauce like consistency. Let cool.
Step 2
In a medium sized sauce pan, combine the frozen strawberries with lemon juice & sugar. Allow the strawberries to cook down breaking with a fork to remove any large chunks. About 8-10 minutes. Add the lemon zest once it is cooked down to a sauce like consistency. Let cool.
Step 3
With a small knife, cut a slit in the crust side of the bread for the filling to be stuffed in to. Combine the strawberry sauce with the neufchatel cheese or cream cheese and put the mixture in a pastry bag to easily fill the challah bread.
Step 4
With a small knife, cut a slit in the crust side of the bread for the filling to be stuffed in to. Combine the strawberry sauce with the neufchatel cheese or cream cheese and put the mixture in a pastry bag to easily fill the challah bread.
Step 5
For the batter, combine the eggs, milk, cinnamon, nutmeg, salt and vanilla in a shallow bowl or pan. Something easy to soak the bread in after it is stuffed.
Step 6
For the batter, combine the eggs, milk, cinnamon, nutmeg, salt and vanilla in a shallow bowl or pan. Something easy to soak the bread in after it is stuffed.
Step 7
Fill each challah bread with the strawberry cheese mixture and dredge in the egg mixture on each side. You might want to let the bread sit in the egg mixture for a minute to allow the bread to soak up the deliciousness. Heat a large skillet and melt 2 tablespoons of butter. Cook each slice on each side for about 4-5 minutes and when the bread is golden brown. Work in batches. Dredge the next slice when the first slice is completed and put in the skillet to cook.
Step 8
Fill each challah bread with the strawberry cheese mixture and dredge in the egg mixture on each side. You might want to let the bread sit in the egg mixture for a minute to allow the bread to soak up the deliciousness. Heat a large skillet and melt 2 tablespoons of butter. Cook each slice on each side for about 4-5 minutes and when the bread is golden brown. Work in batches. Dredge the next slice when the first slice is completed and put in the skillet to cook.
Step 9
Top with powdered sugar, fresh raspberries, strawberries, blueberries or bananas and toasted coconut. for garnish. Serve warm with maple syrup or agave.
Step 10
Top with powdered sugar, fresh raspberries, strawberries, blueberries or bananas and toasted coconut. for garnish. Serve warm with maple syrup or agave.