This stuffed Challah bread French toast is truly divine.
1 loaf Challah bread, sliced into 1-inch-thick pieces
½ teaspoon vanilla extract
¼ teaspoon salt
½ cup whole milk
¼ cup peanut butter, such as this week’s Big Spoon Roasters Peanut Sorghum Butter
¼ cup F&L strawberry jam, or other favorite jam
1. In a shallow dish combine the eggs, salt, vanilla and whole milk. Whisk until thoroughly combined.
2. Using a paring knife, carefully make a 1-inch or so long incision in the tops of each slice of bread to create a pocket. Smear the insides of the pockets with peanut butter and jam, using more or less as desired.
3. In a skillet or on a griddle pan, melt a tablespoon of butter. Dip both sides of the stuffed French toast in the egg mixture and place in the hot buttered skillet. Cook until golden, flip and repeat with the remaining stuffed slices. Serve with butter and maple syrup.