Stuffed French Toast

Ingredients

• 8 slices brioche or Texas toast, cut 1 1/4 inches thick
• 8 ounces cream cheese, softened
• 1/4 cup powdered sugar
• 1 teaspoon vanilla extract
• 1/2 teaspoon grated orange zest
• 1/2 cup strawberry preserves
• 4 large eggs
• 3/4 cup half-and-half
• 2 tablespoons granulated sugar
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon fine salt
• 4 tablespoons unsalted butter, for the griddle
• Sliced strawberries and powdered sugar, for serving

Before you cook

• Beat the cream cheese, powdered sugar, vanilla and orange zest together until smooth and spreadable.
• Cut a deep horizontal pocket into each slice of bread, stopping about half an inch from the far crust.
• Spoon about two tablespoons of the cream cheese mixture and one tablespoon of preserves into each pocket.
• Press the slices gently closed so the filling does not spill.
• Whisk the eggs, half-and-half, granulated sugar, cinnamon and salt together in a wide shallow dish.

Steps

1. Heat a griddle over medium-low heat and melt two tablespoons of butter on it.
2. Dip each stuffed slice into the custard for about 15 seconds a side, letting the excess run off.
3. Set the slices on the griddle without crowding them.
4. Cook slowly for four minutes, until the underside is deep golden and the filling has begun to soften.
5. Flip the slices and add the remaining butter to the griddle.
6. Cook for another four minutes, pressing gently so the center heats through.
7. Cut each slice on the diagonal to show the filling.
8. Top with sliced strawberries and a heavy dusting of powdered sugar.