When I was visiting my grandmother Bunny at Hospice I was able to have one really great last conversation with her. She left me with two missions. One was to become a hand model and the other was to eat, cook and write…a lot.
For now, I am working on the second one. I inherited her large stack of cookbooks and among them was the Stonewall Kitchen Cookbook with a french toast recipe that suggested cutting out a pocket in the bread to fill with cream cheese and jam. Anyone who has seen me devour a croissant from Bernice’s Bakery knows how much I love anything with raspberry cream cheese. I made the same french toast I usually do with the addition of this stuffing technique.
Serves 4/Stonewall Kitchen inspired
- 4 slices of Challah bread, cut 1 inch thick
- 2 eggs
- 2 tablespoon heavy cream
- 1 teaspoon lemon zest
- 1 teaspoon vanilla
- 1/4 teaspoon salt
- 1/2 teaspoon cinnamon
- 1/4 cup cream cheese
- 2 Tablespoons raspberry jam
- Butter for the pan
- Sliced strawberries and maple syrup for serving
In a dish like the one shown above, beat together the eggs, cream, vanilla, salt, cinnamon, and lemon zest. Then cut the challah bread into slices that are about 1 inch thick at least. This is the tricky part: Cut three sides of a box in the top of each slice, careful not the cut all of the way through. This is how you stuff the french toast. It may not go smoothly the first try, but it will still taste great. Mix the raspberry jam and cream cheese into a bowl. Then peel back the flap of bread gently and stuff into it the pocket. Do this for each one and then soak each side of the bread in the egg mixture. Cook on each side in a heated and buttered skillet until the egg is no longer gooey and the bread turns golden brown. Top with syrup and strawberries.