With leftover challah, what better breakfast to make than stuffed french toast! I changed the recipe a bit to work with what I already had in the fridge, and it was still great!
2 Tbsp unsalted butter, softened
4 oz mascarpone cheese
½ tsp almond extract
4 thick slices of challah
6 extra-large eggs
1 Tbsp ground cinnamon
¼ tsp nutmeg
2 Tbsp sugar
1 tsp vanilla extract
1 cup whole milk
1 cup diced strawberries (optional)
In a medium bowl, combine the butter and mascarpone cheese until combined. Add the almond extract, and optional strawberry preserves, mixing until incorporated. If using strawberries, fold into the mixture.
Make an incision on the crust side of the 4 pieces of bread about 3/4 of the way through. Create a pocket to stuff the cheese mixture into. Gently spoon 1/4 of the cream into each of the four slices, then refridgerate while preparing the batter.
For the batter, mix the eggs, cinnamon, nutmeg, sugar, vanilla, and milk in a medium shallow bowl.
Put a large skillet on medium-high heat and add a couple of tablespoons of butter. When the butter has melted, dip the bread slices in the egg batter making sure to let each side soak for about 20 seconds. Place the stuffed bread slices in the pan and brown on each side for 2-3 minutes.
Remove from skillet and serve immediately. Top with a sprinkle of powdered sugar, fresh sliced strawberries, and syrup if desired. The french toast is pretty sweet on its own so the toppings are more for visual appeal.