| Level: | Intermediate |
| Total: | 35 min |
| Active: | 35 min |
| Yield: | 6 servings |
Ingredients
- One 8-ounce package cream cheese, softened
- 1/3 cup fruit jam, such as sour cherry
- 1/4 cup slivered almonds, plus for garnish
- 1 loaf challah bread
- 4 eggs
- 1 teaspoon almond extract
- 1 tablespoon light brown sugar
- 1 cup milk
- 2 tablespoons butter
- Maple syrup, for serving
Instructions
- Preheat a cast-iron griddle over low heat; preheat the oven to 300 degrees F.
- Combine the cream cheese, jam and slivered almonds in a small bowl and beat with an electric mixer.
- Slice the challah into 2-inch-thick slices. With a pairing knife, make a 1/2-inch horizontal slit in the bottom crust of each slice to form a pocket.
- Using a butter knife, fill each slice with some of the cream cheese mixture. Set aside.
- Whisk together the eggs, almond extract, brown sugar and milk in a large baking dish. Dip the stuffed challah slices into the egg mixture, turning to fully coat each slice.
- 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. Cook until golden brown, about 4 minutes per side. Transfer to a baking sheet fitted with a baking rack, and hold in the oven to keep warm. Serve with slivered almonds and maple syrup.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 536 |
| Total Fat | 28 g |
| Saturated Fat | 13 g |
| Carbohydrates | 55 g |
| Dietary Fiber | 3 g |
| Sugar | 16 g |
| Protein | 16 g |
| Cholesterol | 200 mg |
| Sodium | 484 mg |
Reviews
Will definitely make it again with different types of jams/preserves. So delicious and easy to make.
This was such a wonderful, decadent and easy dish! Absolutely loved it and will make it again!