Friday, October 21, 2005

Challah French Toast stuffed with scallion cream cheese

Stuffed Challah French Toast
*with honey butter syrup

this is super simple and really good, especially on these cold fall days. I actually served these for dinner with some soup!

serves 4


1 loaf of challah bread (unsliced)
scallion cream cheese
2 eggs

1) Preheat oven to 150-200 F. Put a cookie sheet in.

2) Cut eight thick slices from the challah, about 1 1/2 inches thick. Slice those pieces down middle, almost to the bottom, so they open like a book. Spread the inside generously with cream cheese, then press back together gently.

3) Crack eggs and whisk, adding about 1/4 c. milk.

4) Dip both sides of each stuffed slice in the egg/milk mixture and set aside. (You can do this all at once or one at a time as you cook them. I tend to pour the mixture onto a plate for extra easy coating of each side)

5) Heat skillet and put 1/4T. butter in to melt. One at a time (or two if you have a large pan) put coated slices in the skillet, let cook to a golden brown on one side, then flip and let that side cook. As you go, add butter to the pan as needed. When slices are done, place them on the cookie sheet in the oven to keep warm while you make the others.

6) Serve. I served mine drizzled with *Honey Butter Syrup*, which is just half a stick of butter melted in a saucepan and mixed with 1/3 c. honey and 1/8 t. each of garlic powder and salt.

1 comment:

My life and me! said...

Oooh Zooey! Reminds me of something my mom might have made in the past. Can you say Yuuummmmy!