Matt Hussey's Stuffed French Toast
By Matt Hussey
- Prep
- 20 min
- Cook
- 20 min
- Serves
- 4–5
- Difficulty
- Medium
Ingredients
- 1 loaf of vanilla-flavored brioche
- 1 block of softened cream cheese
- 1/3 cup of strawberry preserves (or your favorite preserves)
- ½ teaspoon of almond extract
- 4 large eggs
- ½ cup of heavy whipping cream
- 2-3 tablespoons of Blackstone Snickerdoodle
- ½ teaspoon of salt
- 2-3 tablespoons of butter
- ½ cup of slivered almonds
- 1-2 cups of maple syrup
Directions
- Preheat the griddle on low.
- In a bowl, combine all the ingredients for the filling mixture and mix well.
- Cut the brioche into thick slices, then make a pocket by cutting a slit in one edge.
- Spoon the cream cheese filling into the pocket of each slice.
- In another bowl, mix all the ingredients for the custard mixture.
- Dip each slice of bread into the custard mixture, ensuring all sides are coated, and place on the preheated griddle.
- Sprinkle ½ cup of sliced almonds onto the griddle and toast, mixing often.
- After 2-3 minutes, roll the bread on all sides and edges for even cooking.
- Remove the stuffed French toast slices and place them on a serving dish or plate.
- Pour maple syrup over the top and sprinkle with additional almonds.
- Enjoy your delicious Brioche Stuffed French Toast!
