Stuffed French Toast

By draingal

Ingredients

• 4 1 1/2-inch-thick slices French bread or challah bread
• 1/2 of an 8-ounce package cream cheese, softened
• 2 tablespoons sugar
• 1/2 teaspoon vanilla
• 4 eggs
• 1 cup milk
• 2 tablespoons honey or sugar
• 1 teaspoon vanilla
• Maple syrup or Salted Caramel Sauce

Details

Servings 4
Preparation time 20mins
Cooking time 24mins
Adapted from bhg.com

Preparation

Step 1

Cut a 3-inch pocket about 2 inches deep in the top-crust side of each bread slice, cutting to but not all the way through to the other side. For filling, in a medium bowl beat cream cheese with an electric mixer on medium to high speed for 30 seconds. Add 2 tablespoons sugar and the 1/2 teaspoon vanilla. Beat until smooth. Divide cream cheese mixture evenly among bread slices, spooning it into the pocket of each bread slice. Place bread slices in a 2-quart rectangular baking dish; set aside.

In a medium bowl whisk together eggs, milk, honey or sugar, and the 1 teaspoon vanilla. Slowly pour the egg mixture over bread slices. Using the back of a wide spatula, press bread down lightly to soak with egg mixture. Cover and chill for at least 2 hours or up to 24 hours, turning bread slices over once or twice during chilling time.

Heat a lightly greased griddle over medium heat. Cook bread slices on hot griddle for 4 to 6 minutes or until golden brown, turning once halfway through cooking time. Serve with syrup or Salted Caramel Sauce.
SALTED CARAMEL SAUCE:
In a heavy medium saucepan stir together 3/4 cup packed brown sugar, 1/2 cup whipping cream, 1/2 cup butter, and 2 tablespoons light-color corn syrup. Bring to boiling over medium-high heat, whisking occasionally; reduce heat to medium. Boil gently for 3 minutes. Remove from heat. Stir in 1 teaspoon vanilla and 1/2 teaspoon sea salt. Pour into a small bowl. Cool to room temperature. If desired, cover and chill for up to 24 hours. (If chilled, let stand at room temperature for 1 hour before serving.) If desired, stir in 1 banana, thinly sliced. Serve with Stuffed French Toast. If desired, serve with chopped pecans, toasted. Makes 1 1/3 cups (or 1 3/4 cups with banana).
Note for Baked French:
Prepare Stuffed French Toast as directed through Step 2. Preheat oven to 350 degrees F. Line a 15x10x1-inch baking pan with parchment paper. Arrange bread slices in prepared baking pan. Bake, uncovered, for 30 to 35 minutes or until golden brown, turning once halfway through baking time. Serve with syrup or Salted Caramel Sauce.