Stuffed French Toast by Adriana Dietrich Stuffed French Toast STUFFED FRENCH TOAST 1 loaf braided challah bread, cut into 6 (1 1/2-inch thick) slices 8 ounces cream cheese, softened 1/4 cup of honey 1/4 cup of sugar 2 1/2 cups of fresh or thawed strawberries 1 cup whole milk 1 tablespoon unsalted butter, melted, plus 2 tablespoons not melted 1 tablespoon brown sugar 2 teaspoons vanilla extract 1 1/2 teaspoons ground cinnamon 3 large eggs Powdered sugar, for dusting Maple syrup, for serving DIRECTIONS Using a paring knife, cut through the bottom crust of each slice of bread horizontally, to create a pocket that your filling can be stuffed into.In a small mixing bowl, combine the softened cream cheese, honey and sugar. Place the mixture into a re-sealable bag. When you are ready to stuff the bread you will snip off a corner of the bag and pipe the filling in. In a baking dish, whisk together the milk, 1 tablespoon melted butter, brown sugar, vanilla, cinnamon and eggs. In a large, heavy-bottomed skillet melt the 2 tablespoons butter over medium heat. Using the re-sealable bag as a pastry bag, stuff each slice of bread with about 2 tablespoons of the cream cheese mixture.Once the slices are stuffed, place each slice into the milk and egg mixture for about 10 seconds per side. Once the slices are coated with the custard base, place them into the skillet to brown. Work in batches. Cook each slice of stuffed French toast until golden brown, 3 to 4 minutes per side usually, but keep an eye on it. Repeat the process with the remaining French toast. Serve warm, topped with berries, powdered sugar and maple or fruit syrup.