Stuffed French Toast

Ingredients

1 loaf challah bread

4 eggs

1 1/4 cup milk

1/4 cup sugar + 2 tablespoons sugar

1 teaspoon cinnamon

2 teaspoons vanilla extract

12 ounces whipped cream cheese

2 teaspoons lemon zest

1 cup fresh raspberries

1/3 cup raspberry jam

maple syrup

powdered sugar, for dusting

1 bottle prosecco

cranberry-raspberry juice

fresh raspberries

Directions

To make the batter, combine the eggs, milk, vanilla, cinnamon and 1/2 cup sugar in a large bowl. Whisk until combined.

To make the filling, fold together the cream cheese, 2 tablespoons sugar, lemon zest, raspberry jam and 1/3 cup raspberries.

Cut the challah bread into 2-inch-thick slices. Then, use your knife to cut a pocket in each slice of bread. Spoon a tablespoon of filling into each pocket.

Dip each piece of challah bread into the batter. Heat 2 tablespoons butter in a large pan over medium heat. Add two pieces of toast. Cook 3-4 minutes on each side, until golden. Repeat with remaining pieces of toast. Serve with maple syrup, powdered sugar and fresh raspberries.

Pour 1/4 cup of cranberry-raspberry juice in a glass. Top off with prosecco and fresh raspberries. Enjoy!

Notes

filling was a bit too tart for me, but this might be nice with blueberries. also, really hard to get the filling I to the bread! make sure to cut the slices extra thick