Stuffed Egg-Battered Toast

Ingredients

Toast

• 4 slices brioche or challah, cut 2 inches thick
• 2 Tbsp butter, for the griddle

Filling

• 4 oz mascarpone or cream cheese, softened
• 2 Tbsp powdered sugar
• 1/2 tsp vanilla extract
• 1/2 tsp orange zest
• 1/2 cup finely diced strawberries, optional

Custard

• 3 eggs
• 3/4 cup whole milk
• 1 Tbsp sugar
• 1 tsp vanilla extract
• 1/2 tsp ground cinnamon
• Pinch of kosher salt

To serve

• Maple syrup
• Powdered sugar

Instructions

1. Heat oven to 250°F to hold finished toast.
2. Stir the filling smooth.
3. Cut a deep pocket into the side of each slice without cutting through.
4. Fill each pocket with about 2 Tbsp filling and press closed.
5. Whisk the custard in a shallow dish.
6. Melt 1 Tbsp butter on a griddle over medium-low.
7. Soak each slice 20 seconds per side. Cook 3 to 4 minutes per side.
8. Hold in the oven, finish the batch, serve with syrup and powdered sugar.

Tips

Nut-free: zest and strawberries carry the filling.

Medium-low: thick slices need time for the center to warm.

Day-old bread: soaks better than fresh.

Inspired by Hero's Feast