Description
Thick slices of challah bread are filled with spiced cream cheese, soaked in spiked custard and caramelized on the griddle. Perfect for Easter breakfast or brunch.
Ingredients
- ¼ cups Cream Cheese
- 1 teaspoon Orange Zest
- 2 Tablespoons Pure Maple Syrup
- ½ teaspoons Ground Cinnamon
- 4 slices Challah Or Rich White Bread, Sliced 1 Inch Thick
- 2 whole Large Eggs
- ½ cups Whole Milk
- ¼ cups Pure Maple Syrup
- ½ teaspoons Pure Vanilla Extract
- 1 teaspoon Orange Zest
- ½ teaspoons Ground Cinnamon
- ¼ teaspoons Freshly-ground Nutmeg
- 1 whole Cooking Spray
Preparation
1. In a small bowl, stir together the cream cheese, 1 teaspoon orange zest, 2 tablespoons maple syrup and 1/2 teaspoon cinnamon until thoroughly combined. Spread a generous tablespoon (each) onto two of the pieces of bread. Spread the filling to about 1/2-inch from the crusts so that it doesn’t ooze out the sides during cooking. Place the other two bread slices on top of the slices with cream cheese filling, sandwich-like.
2. In a medium bowl, whisk together the eggs, milk, 1/4 cup maple syrup, vanilla, 1 teaspoon orange zest, 1/2 teaspoon cinnamon and nutmeg. Transfer the mixture to a shallow baking dish and place one cream cheese “sandwich” in the mixture. Press down gently to ensure it absorbs lots of custard. Turn over and repeat on the other side. Repeat with the other “sandwich”
3. Meanwhile, lightly coat a griddle or skillet with cooking spray and heat it to medium. Transfer the custard-soaked “sandwiches” to the griddle and cook for about 3-5 minutes on each side, until brown and caramelized. Remove from griddle and serve immediately.
Serving suggestion: Slice in half and arrange on a plate with sliced bananas, a generous drizzle of pure maple syrup and a dusting of powdered sugar.
NOTE: Recipe can be doubled, tripled, etc. for more servings.
