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Per serving
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- 1
Whip the dreamy filling
Beat the softened cream cheese, confectioners' sugar, and vanilla together until smooth and spreadable. This is the part that turns plain French toast into something worth setting an alarm for.
- 2
Build your sandwiches
Cut the challah into 12 slices. Spread the cream cheese filling generously over 6 of the slices, stopping about 1/2 inch from the edges so it doesn't ooze out, then top each with a second slice to make a sandwich.
- 3
Mix the custard
In a shallow bowl, whisk together the milk, eggs, sugar, cinnamon, and salt until fully combined.
- 4
Soak and sear
Melt 2 tablespoons of the butter in a large skillet over medium heat. Dip both sides of each sandwich into the custard, letting it soak up a little. Cook 3 sandwiches at a time, 4 to 5 minutes per side, until deep golden and set. Add the remaining 2 tablespoons butter and repeat with the rest.
- 5
Pile it high and eat slow
Serve warm with maple syrup, fresh strawberries, and whipped cream if you're feeling it. Pour the coffee, cue up nothing in particular, and enjoy.
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Cream Cheese Stuffed French Toast
Created by: SundayBrunchClub
Ingredients
- 8 oz cream cheese
- 1/2 cup confectioners' sugar
- 2 tsp vanilla extract
- 1 lb challah bread
- 1 1/2 cup milk
- 4 eggs
- 2 tsp sugar
- 1 tsp ground cinnamon
- 1/4 tsp salt
- 4 tbsp butter
- maple syrup
- strawberries
Instructions
- Whip the dreamy fillingBeat the softened cream cheese, confectioners' sugar, and vanilla together until smooth and spreadable. This is the part that turns plain French toast into something worth setting an alarm for.
- Build your sandwichesCut the challah into 12 slices. Spread the cream cheese filling generously over 6 of the slices, stopping about 1/2 inch from the edges so it doesn't ooze out, then top each with a second slice to make a sandwich.
- Mix the custardIn a shallow bowl, whisk together the milk, eggs, sugar, cinnamon, and salt until fully combined.
- Soak and searMelt 2 tablespoons of the butter in a large skillet over medium heat. Dip both sides of each sandwich into the custard, letting it soak up a little. Cook 3 sandwiches at a time, 4 to 5 minutes per side, until deep golden and set. Add the remaining 2 tablespoons butter and repeat with the rest.
- Pile it high and eat slowServe warm with maple syrup, fresh strawberries, and whipped cream if you're feeling it. Pour the coffee, cue up nothing in particular, and enjoy.