STUFFED FRENCH TOAST
8 servings
Preheat the oven to 400°F. Lightly butter a large baking sheet.
Beat together in a large bowl until smooth:
- 8 ounces (225g) cream cheese, softened
- ¼ cup packed (60g) brown sugar
- ¼ cup honey (85g) or maple syrup (80g)
- 1 teaspoon vanilla
- (Finely grated zest of 1 orange)
- ½ teaspoon ground cinnamon
- ¼ teaspoon salt
Trim the ends and crusts from:
- One 1-pound loaf white sandwich bread or brioche, unsliced
Cut the loaf into 8 thick slices. Carefully cut into one side of each slice to create a pocket that you can open with your fingers. Spoon or pipe an equal amount of the filling into each pocket. Mix together in a shallow bowl:
- 1 cup (235g) milk
- 3 large eggs
- ¼ cup (30g) all-purpose flour
- 3 tablespoons (35g) sugar
- 2 teaspoons baking powder
- 2 teaspoons vanilla
- ¼ teaspoon salt
One slice at a time, soak the stuffed bread in the egg mixture until thoroughly coated but not falling apart and transfer to a plate before browning. Melt in a large skillet over medium-low heat:
- 2 tablespoons butter
Working in batches, add the stuffed bread and brown on both sides, adding more butter to the skillet as needed. Transfer to the prepared baking sheet. When all the stuffed slices are browned, bake until fragrant and golden brown all over, about 6 minutes. Serve immediately.