Stuffed French Toast with Berry Jam

About nine years ago, my aunt opened a bed and breakfast in downtown Dallas.  It is an adorable six-bedroom house that serves up a mean breakfast.  Sometimes I help my aunt cook breakfast on the weekends when she has a full house.  One of her signature dishes is a thick piece of French toast stuffed with orange marmalade and cream cheese.  I have seen her make it over and over again.  As each plate went through the swinging door and out of the kitchen, each returned completely empty.  I assumed that it was pretty tasty, but I had never actually had the opportunity to try it.  It wasn’t until very recently that I got a chance to taste her French toast.

Since I had quite a bit of homemade strawberry-rhubarb jam in my freezer, I decided that I would make my own version of my aunt’s best breakfast for myself.  A whipped cream cheese and berry jam filling is piped into a thick pice of challah bread.  I brighten up the filling with some lemon zest.  You need a pretty thick slice of bread so that you can stuff as much filling as humanly possible into the French toast.  In my opinion, this French toast is so good that it doesn’t even need maple syrup.

Stuffed French Toast with Berry Jam

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Yield	6
Meal type	Breakfast

Ingredients

• 8oz cream cheese, at room temperature
• 1/4 cup Strawberry-Rhubarb Freezer Jam
• 1 teaspoon lemon zest
• 4 large eggs
• 1 cup whole milk
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon kosher salt
• 1 loaf challah bread, cut into 6 slices
• Unsalted butter, for cooking
• Powdered sugar, for dusting

Directions

1.	Stir together the cream cheese, jam, and lemon zest in a small bowl. Set aside.
2.	Whisk together the eggs, milk, cinnamon, and salt in a shallow dish. Using a paring knife, cut a horizontal slit in the side of each slice of bread to create a pocket. Spoon the filling into the pockets of each bread slice. Soak the bread in one layer in the custard for 1 to 2 minutes per side.
3.	Melt 2 tablespoons of butter in a large skillet or griddle over medium-high heat. Working in batches, transfer the soaked bread to the pan and cook for 3 to 5 minutes per side, until golden brown. Continue to cook the remaining bread slices, adding more butter as needed. Dust with powdered sugar and serve.

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Tagged as: b&b, berry jam, challah, cream cheese, custard, french toast, strawberry rhubarb jam, stuffed french toast