So, yesterday was our 22nd wedding anniversary. When that fact sank in, we looked at each other and said – simultaneously – “Wow. And we haven’t killed each other, yet.” See? That’s why we’re married. I thought the occasion called for something a little special, and since I’d made some challah bread in a loaf-shape a couple of days before, French Toast came to mind. Not just any french toast, mind you – Stuffed French Toast. I think even the most mundane foods seem extra-special when you stuff them, no?
Stuffed French Toast

For the filling:

6 oz. cream cheese, softened
3 heaping tablespoons jam (I used my own Freakin’ Flamingo Strawberry Daiquiri Jam, but any
flavor will do)
1/2 tsp. vanilla extract

Blend everything together in a small bowl with an electric mixer, until the mixture is smooth and creamy. It should be stiff enough to make mounds and not be runny at all. Set aside.

For the French Toast:

One 1 lb. loaf Challah bread (slightly stale)

3 large eggs
1 cup milk
1 tsp. vanilla extract
2 Tbs. sugar (I used natural cane sugar, but regular white will do)
pinch of salt

Butter for frying

Slice the bread into 1 1/2-inch slices. You should get 8 – 10 slices. Scoop out the middles with your fingers, making sure not to go all the way through to the other side. Match up your bread slices so that you have matched up pairs of similar size with “pockets” facing each other.

In a large bowl, whisk the eggs until well-blended. Add the milk, vanilla, sugar, and salt, and whisk well.

To assemble:

Spoon the cream cheese/jam mixture into the pocket of one of the challah slices (a couple of heaping tablespoonsful). The mound of filling should actually come above the top of the pocket. Cover with the second slice of bread, so that the pocket of the second slice fits over the first. Press together gently, but firmly. They should stick together.

Melt some butter in a large frying pan (I prefer non-stick) over medium heat.

Place the sandwich into the egg mixture and allow to soak for about a minute. (These are thick slices and take a little extra time) Turn and soak the other side. Remove the sandwich from the bowl, allow some of the excess liquid to drip off, and place into the now hot frying pan. Fry for about 2-3 minutes per side, or until GBD (golden brown & delicious). You can prepare several at a time.

I like to dust them with powdered sugar and finish with a little extra jam on top.

So, here’s to another 22 years together! If we don’t kill each other, first….. Nah.