Description
Oh man.
Ingredients
- 1 Tablespoon Almond Paste
- 4 Tablespoons Cream Cheese, Divided Use
- 1-½ teaspoon Granulated Sugar, Divided Use
- 1 whole Egg
- ½ cups Milk, Plus 1 Tablespoon
- ¼ teaspoons Almond Extract, Plus 1/8 Teaspoon
- 2 pinches Salt
- ¼ cups Powdered Sugar
- 1 whole Slice Challah, About An Inch Thick
- 2 Tablespoons Butter
- 3 Tablespoons Slivered Almonds
Preparation
First, make the filling by creaming together almond paste, 3 Tablespoons cream cheese, and 1/2 teaspoon granulated sugar.
In a separate bowl, beat egg with milk, 1 teaspoon sugar, a pinch of salt, and 1/4 teaspoons almond extract. Pour into a small platter. Set aside.
For the glaze, mix together powdered sugar, a pinch of salt, a splash of almond extract, 1 Tablespoon of milk, and 1 Tablespoon of cream cheese (I used the whisk attachment on my hand mixer for this because I didn’t want any lumps and the cream cheese was a little cold). Set aside.
Starting with a frozen slice of challah, make a pocket in it by cutting through the bottom with a long, sharp knife. Then, defrost it in the microwave for a few seconds. Carefully push the filling inside of the pocket. You might have a little filling left over, depending on the size of your challah loaf.
Simultaneously heat a non-stick pan over medium heat and place the slice of filled challah in the egg mixture to soak. After exactly one minute of soaking, flip the slice over to soak the other side and at the same time place a pat of butter in the middle of the pan. The foam will subside in 1 minute, which means you can place the challah top side down in the pan at that moment. Set timer for three minutes and sprinkle sliced almonds all around the skillet. When time is up, flip the slice, inserting another pat of butter underneath it. Allow to cook for another 2-1/2 to 3 minutes, or until bottom is golden brown.
To serve, place on plate, top with the almonds and drizzle with the glaze.
Two people can very easily share this and be satisfied!
