“I use challah bread for French toast. It’s soft , eggy and absorbent,” says Nancy.
| Level: | Easy |
| Total: | 35 min |
| Active: | 25 min |
| Yield: | 6 servings |
Ingredients
- 1 8-ounce package cream cheese, at room temperature
- 1/3 cup fruit jam (such as sour cherry)
- 1/4 cup slivered almonds, plus more for garnish
- 1 loaf challah bread
- 4 large eggs
- 1 cup milk
- 1 tablespoon packed light brown sugar
- 1 teaspoon pure almond extract
- 2 tablespoons unsalted butter
- Pure maple syrup, for serving
Instructions
- Preheat a cast-iron griddle or skillet over low heat. Preheat the oven to 300˚ F. Combine the cream cheese, jam and almonds in a bowl and beat with a mixer on medium-high speed until combined.
- Slice the challah into 2-inch-thick slices. With a paring knife, make a 1/2-inch horizontal slit in the bottom crust of each slice to form a deep pocket. Using a butter knife, fill each slice with some of the cream cheese mixture. Set aside.
- Whisk the eggs, milk, brown sugar and almond extract in a baking dish. Dip the stuffed challah slices in the egg mixture to fully coat, about 30 seconds per side.
- Increase the griddle heat to medium. Add the butter and let it melt, then add the stuffed challah to the griddle. Cook until golden brown, about 4 minutes per side. Transfer to a rack set on a baking sheet and keep warm in the oven until ready to serve. Garnish with almonds and serve with maple syrup.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 587 |
| Total Fat | 28 g |
| Saturated Fat | 13 g |
| Carbohydrates | 67 g |
| Dietary Fiber | 3 g |
| Sugar | 24 g |
| Protein | 16 g |
| Cholesterol | 221 mg |
| Sodium | 515 mg |