Cream Cheese-Stuffed French Toast

• One 8-ounce package cream cheese, softened
• 1/3 cup fruit jam, such as sour cherry
• 1/4 cup slivered almonds, plus for garnish
• 1 loaf challah bread
• 4 eggs
• 1 teaspoon almond extract
• 1 tablespoon light brown sugar
• 1 cup milk
• 2 tablespoons butter
• Maple syrup, for serving

1. Preheat a cast-iron griddle over low heat; preheat the oven to 300 degrees F.
2. Combine the cream cheese, jam and slivered almonds in a small bowl and beat with an electric mixer.
3. Slice the challah into 2-inch-thick slices.
4. With a pairing knife, make a 1/2-inch horizontal slit in the bottom crust of each slice to form a pocket.
5. Using a butter knife, fill each slice with some of the cream cheese mixture.
6. Set aside.
7. Whisk together the eggs, almond extract, brown sugar and milk in a large baking dish.
8. Dip the stuffed challah slices into the egg mixture, turning to fully coat each slice.
9. Increase the temperature on the preheated griddle to medium heat; add the butter, let it melt, and then place the stuffed and dipped challah onto the griddle.
10. Cook until golden brown, about 4 minutes per side.
11. Transfer to a baking sheet fitted with a baking rack, and hold in the oven to keep warm.
12. Serve with slivered almonds and maple syrup.

cream cheese, fruit jam, slivered almonds, bread, eggs, almond, light brown sugar, milk, butter, maple syrup

Taken from www.foodnetwork.com/recipes/nancy-fuller/cream-cheese-stuffed-french-toast.html (may not work)