Stuffed French Toast
Stuffed French Toast turns two slices of stale brioche into a cream cheese sandwich dipped in a sweet vanilla custard. Day-old brioche matters here, because its dry, open crumb soaks up the egg and cream without falling apart in the pan. Cooking in butter gives each sandwich a browned, crisp surface over a soft, tangy center. Make two sandwiches, serve them hot, and add syrup or fresh fruit.
Instructions
Spread the cream cheese over two of the four bread slices. Top each with a second slice and press down gently so each pair holds together like a sandwich, then set them aside.
In a pie pan, whisk together the beaten egg, vanilla, heavy cream, sugar and salt until the sugar is mostly dissolved. Lay the bread sandwiches in the mixture and turn them so both sides are well coated.
Melt 1 tablespoon of the butter in a small nonstick skillet over medium to medium-high heat. Add one sandwich and cook until the underside is golden brown, then flip it and brown the other side.
Take the first sandwich out of the pan. Melt the remaining butter and cook the second sandwich the same way.
Serve right away with maple syrup, powdered sugar, whipped cream or fresh fruit.
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