Once in a while I get a couple of recipes in the mail from my Mom. She keeps an eye out for things that would go over well at a bed and breakfast. The last batch of recipes had this stuffed French toast from her March 2013 Parade magazine. I made it the same morning (did not prepare the night before) and it came out great.
Stuffed French Toast
1 loaf challah or French bread
1/2 C softened cream cheese
1/4 C strawberry preserves
1/2 t grated lemon rind
3 eggs
3/4 C milk
1 t vanilla
2 T melted butter
Maple syrup or a fruit syrup, and fresh strawberries, for garnish
Slice bread into inch-wide pieces. Make a slit in the side of each slice, large enough to accommodate filling without tearing the bread.
In a medium bowl, beat cream cheese, preserves, and lemon rind until well blended. Spread about a tablespoon of cheese mixture inside slit of each slice of bread. Put the stuffed slices in a sprayed 9×13.
Beat eggs, milk, and vanilla. Pour over slices, then turn the slices over to coat. Cover and chill for at least 1/2 hour to absorb the egg mixture, overnight is fine – no longer than 24 hours.
Preheat oven to 425°. Bake for 25 minutes or until golden brown.
