breakfast-brunch-dessert: Cherry Cheesecake Stuffed French Toast 1 loaf day-old challah  4 eggs  2/3 cups milk  1 tablespoon sugar  1 tablespoon vanilla extract  1/2 teaspoon salt  pinch nutmeg  4 oz. Neufchatel or cream cheese  1 cup cherries, halved, plus more for garnish butter or oil for frying  1 tablespoon cinnamon Directions Slice challah into 1 1/2” thick slices. Cut a slit down the center of each slice, 3/4 of the way down so that bread holds firmly together.   In a large bowl whisk together the eggs, milk, sugar, vanilla, and salt. In a small bowl, combine the cream cheese and cherries. Spread the cream cheese and cherry mixture in the center of each slice, dividing it evenly among the slices.   Preheat a large skillet over medium heat. Add a tablespoon of butter or oil. When it is hot, dip a slice of stuffed challah into the egg mixture, just long enough for the eggs to saturate it, but not so long that it starts to fall apart (it’s a delicate balance–err on the dry side for easiest handling). Then place the french toast in the skillet, sprinkle with cinnamon, and fry until each side is golden brown, roughly 4 minutes per side.   Keep cooked slices in a warm oven. To serve, slice french toast into triangles, sprinkle with fresh cherries, and warm maple syrup or confectioners sugar.

breakfast-brunch-dessert:

Cherry Cheesecake Stuffed French Toast

  • 1 loaf day-old challah 
  • 4 eggs 
  • 2/3 cups milk 
  • 1 tablespoon sugar 
  • 1 tablespoon vanilla extract 
  • 1/2 teaspoon salt 
  • pinch nutmeg 
  • 4 oz. Neufchatel or cream cheese 
  • 1 cup cherries, halved, plus more for garnish
  • butter or oil for frying 
  • 1 tablespoon cinnamon

Directions

  1. Slice challah into 1 1/2” thick slices. Cut a slit down the center of each slice, 3/4 of the way down so that bread holds firmly together.  
  2. In a large bowl whisk together the eggs, milk, sugar, vanilla, and salt. In a small bowl, combine the cream cheese and cherries. Spread the cream cheese and cherry mixture in the center of each slice, dividing it evenly among the slices.  
  3. Preheat a large skillet over medium heat. Add a tablespoon of butter or oil. When it is hot, dip a slice of stuffed challah into the egg mixture, just long enough for the eggs to saturate it, but not so long that it starts to fall apart (it’s a delicate balance–err on the dry side for easiest handling). Then place the french toast in the skillet, sprinkle with cinnamon, and fry until each side is golden brown, roughly 4 minutes per side.  
  4. Keep cooked slices in a warm oven. To serve, slice french toast into triangles, sprinkle with fresh cherries, and warm maple syrup or confectioners sugar.

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