Ingredients
Units
For the French toast:
- ½ loaf leftover challah
- ½ cup mixed berries
- 4 oz cream cheese, at room temperature
- 1 ½ tsp vanilla
- 3 eggs
- 1 Tbsp cinnamon
- 1 tsp maple syrup
- ½ cup milk
- butter or oil, for pan
For the blueberry syrup:
- ½ cup of sugar
- 1 Tbsp cornstarch
- ½ cup water
- ½ cup of fresh blueberries
- ½ tsp cinnamon
- 1 Tbsp butter
- pinch of salt
Instructions
- To make the French toast: Slice the challah into 2-inch-thick pieces. Using a paring knife, cut a deep slit across the top in the middle of each slice, approximately 4-inches long (this will form your “pocket”). Once you’re done, set the bread aside.
- Put the room temperature cream cheese, vanilla and mixed berries in a bowl and combine using a wooden spoon. The berries will crush a bit and that is good. Mix well.
- In a separate bowl, add 2 eggs, cinnamon, maple syrup and milk. Mix well.
- Take the fruit-cream cheese mixture and stuff into the “pockets” of the challah.
- When done stuffing each piece of bread, completely coat each piece in egg mixture. Make sure all sides are covered.
- Put butter or oil into a hot skillet and melt completely. Add the stuffed challah to the skillet and cook roughly about 3-6 minutes on each side, until it reaches a nice golden brown. You want to make sure the cream cheese mixture heats through.
- To make the blueberry syrup: Combine sugar, cornstarch and water over medium heat. Cook for 5 minutes, stirring occasionally. Add the blueberries and simmer for 10 minutes stirring occasionally. Add the butter, cinnamon and salt simmer for another 2 minutes. Transfer to a serving bowl.
- Top the stuffed French toast with berry syrup.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American