Stuffed French Toast

• FOR THE FILLING:
• 8 ounces, weight Cream Cheese, Softened
• 1/2 cups Strawberry Preserves
• 1 teaspoon Powdered Sugar
• FOR THE FRENCH TOAST:
• 1 loaf Challah Bread
• 3 whole Eggs
• 1/2 cups Whole Milk
• 1/2 cups Heavy Cream
• 2 Tablespoons Sugar
• 1 teaspoon Vanilla Extract
• 1/2 teaspoons Cinnamon
• 1/4 teaspoons Nutmeg
• Butter For Griddle

1. In a small bowl, blend cream cheese, strawberry preserves, and powdered sugar. Using a rubber spatula, scoop the mixture in a storage zipper bag. Cut one end of the zipper bag to pipe inside the bread.
2. Slice challah bread into 1 1/2 inch slices using a serrated knife. Cut a 2- to 3-inch wide slit in the bottom of each slice, creating a deep pocket but not too deep where you through the top of the bread slice. Pipe 2 heaping tablespoons of the cream cheese mixture into each slice.
3. In a medium size bowl, whisk eggs, milk, cream, sugar, vanilla extract, cinnamon, and nutmeg until well combined.
4. Preheat oven to 250u0b0F or warm setting.
5. Heat griddle to 350u0b0F. Melt 1 tablespoon of butter.
6. Dip French toast in custard mixture on both sides for 30 seconds. Cook on the griddle for 2-3 minutes on each side until golden brown. Place on a baking sheet or inside a casserole dish and place in oven until ready to serve. Top with sliced strawberries, powdered sugar, and syrup (if desired).

filling, weight cream cheese, strawberry preserves, powdered sugar, bread, eggs, milk, heavy cream, sugar, vanilla, cinnamon, ubc, butter

Taken from tastykitchen.com/recipes/breakfastbrunch/stuffed-french-toast-4/ (may not work)