Stuffed French Toast
I had leftover Easter day bread and decided to make stuffed French toast. When I lived in Chicago, there was a breakfast place called "Toast". They had the best mascarpone cheese-filled French toast. This was my inspiration.
I started with a banana in my food processor bowl. I pulsed it 2-3 times. Add 1 Teaspoon of Vanilla, 2 Tablespoons Cane Sugar, 1 Teaspoon Cinnamon, 1/2 Teaspoon Nutmeg and 16 ounces of Mascarpone Cheese. Pulse the mixture 5-6 Times.
Slice the Challah bread into one inch slices. Make a filling pocket by slicing a piece of bread at the center. Don't slice it all the way open-you just want to make a three inch slit at the center to slip the filling inside each piece of bread.
Take a small spatula or knife to spread the filling into each slice of bread. Don't make it too thick. Try to spread the filling as evenly as possible throughout the inside of the bread. Once the bread is filled, patch the slit by running the spatula/knife over the opening and scrapping of any remains of the filling. Repeat process to each slice of bread. The filled bread needs to be refrigerated for an hour or so to set. To make this process easy, stack the filled pieces back into the bread bag and seal it with the bag tie.
When you are ready to prepare the toast, crack three eggs into a bowl. Add about a 1/2 cup of milk. The quantities of milk and egg might differ depending on the amount of bread you are using. I made one loaf of bread. You want enough of the milk and egg mixture to completely coat the bread so much that it is dripping.
Pre-heat your griddle and at the same time, pre-heat the oven to 350 degrees. Place each piece of filled bread into the egg and milk mixture. Coat each side thoroughly. Grill each side to golden brown. After each piece is grilled, place slices into the oven on a cookie sheet. Bake the pieces for 15-20 minutes to allow filling to warm.
Add hot syrup and enjoy!