Sunday Stuffed French Toast

I keep telling people that it sure sucks to live here but when you have a super cook like Don, I just can’t help myself. Here is the fantasy meal we had yesterday.

• 4 slices of Brioche bread (day old) and must be Brioche to work.
• 8 oz. whipped cream cheese
• 3/4 cup plus 1 tbsp. milk
• 2 tbsp. sugar, more if you want sweeter
• 1 1/2 tsp. pure vanilla extract
• 3 large eggs
• pinch of salt
• 1/2 tsp. cinnamon
• 1 tbsp. butter for the pan (or more if needed)
• icing sugar, maple syrup or fresh fruit

To begin, create a cavity for the filling in each piece of bread by laying one slice of bread on a board, using a sharp knife, cut a horizontal slit into the bottom of the bread but do not cut through all the way. You just want to create a pocket.

In a medium bowl whisk together the cream cheese, 1 tbsp. milk, 1 tbsp. sugar and 1 tsp. vanilla. Be sure to taste and if you want it a bit sweeter, simply add more sugar.

Transfer this mixture in a zip-lock bag and snip off a corner to make a piping bag. Inset the tip of the bag in the pocket and fill each slice with the mixture that same way you would fill a donut. Use an offset knife to evenly distribute the mixture and clean off the edges. Be sure to watch carefully so there is enough for all 4 slices.

Break the eggs in a wide but shallow bowl and beat them with a whisk. Now add the remaining milk, sugar, extract and salt.

Coat a non-stick pan with butter and place over a medium low heat until the butter begins to sizzle and foam up.

Place the bread slices, one at a time into the bowl and let the bread soak up the egg mixture for a few seconds and turn them over to soak the other side. Now place into the waiting non-stick pan. Work only in batches that will fit your pan.

Transfer the finished slices to a plate,  clean the pan, add more butter and continue cooking the remaining slices.  Plate individually, add the toppings of your choice, pour a fresh coffee and ENJOY!