Stuffed French Toast

• 1 loaf challah (or French bread)
• 1/2 cup softened cream cheese
• 1/4 cup strawberry preserves
• 1/2 tsp grated lemon rind
• 3 eggs
• 3/4 cup milk
• 3 Tbsp sugar
• 1 tsp vanilla extract
• 1/4 tsp salt
• 2 Tbsp melted butter
• Confectioners' sugar, for sprinkling
• Fresh strawberries, for garnish
• Maple syrup or a fruit syrup

1. 1. Spritz a 9-by-13-inch baking pan with cooking spray. Slice bread into 12 pieces. Make a slit in side of each slice, large enough to accommodate filling without tearing bread.
2. 2. In a medium bowl, beat cream cheese, preserves, and lemon rind on medium until well blended. Spread a little cheese mixture inside slit of each slice of bread. Transfer to baking pan.
3. 3. In a medium bowl, beat eggs, milk, sugar, vanilla, and salt. Pour over slices, turning to coat. Cover and chill for at least 1/2 hour and no longer than 24 hours.
4. 4. Preheat oven to 425u0b0F. Drizzle slices with butter and bake for 25 minutes or until golden brown. Dust with confectioners' sugar and garnish with strawberries. Serve with maple or fruit syrup.

bread, cream cheese, strawberry preserves, lemon rind, eggs, milk, sugar, vanilla, salt, butter, confectioners, fresh strawberries, maple syrup

Taken from www.epicurious.com/recipes/member/views/-stuffed-french-toast-52340091 (may not work)