Pistachio Cherry Cream Stuffed French Toast
Spruce up your breakfast or brunch game with this Pistachio Cherry Cream Stuffed French Toast. I use my basic Challah bread recipe to create this ultimate French toast. Great with a drizzle of warmed maple syrup and some crushed up pistachios and don’t forget about that dusting of powdered sugar.
Pistachio Cherry Cream Stuffed French Toast
Homemade challah is used to create this Pistachio Cherry Cream Stuffed French Toast. It's the perfect dish for breakfast or brunch!
Servings: 4
Equipment
- Mixing bowls
- Griddle or skillet
Ingredients
- 1 challah loaf cut into 8 slices (2 inches thick)
- 8 ounces cream cheese softened
- 16 ounces frozen cherries thawed and drained, 2 tablespoons of juice reserved
- 3 tablespoons honey
- ½ teaspoon salt
- ¼ cup pistachios shelled and coarsely chopped
- 1 cup whole milk
- 1 cup heavy whipping cream
- 3 large eggs
- 1 teaspoon vanilla extract
- 3 teaspoons ground cinnamon
- pinch of salt
- unsalted butter for frying
Instructions
- In a small bowl, stir together the cream cheese, thawed cherries with 2 tablespoons cherry juice, honey, salt and pistachios. Mix until evenly combined and the mixture turns a light violet hue. Cut a slit down the middle of each challah slice, creating a pocket but not cutting all the way down. Stuff each challah slice with a hearty amount of filling. Transfer the stuffed challah onto a baking sheet and place in the fridge or freezer to chill and firm up, about 30 minutes.
- Heat a heavy duty skillet or griddle over medium-high heat. In a shallow dish, whisk together the milk, heavy cream, eggs, vanilla extract, cinnamon, and pinch of salt. Dip the stuffed challah into the milk/cream mixture turning every so often to allow the bread to soak up the liquid. Since the slices are pretty thick, make sure they soak up enough liquid. Add a pat of butter into the skillet and melt around. Place the soaked french toast, two pieces at a time (depending on the size of your skillet or griddle) and cook for about 3 to 5 minutes on the first side, or until golden and brown all around. Flip the french toast over and continue to cook for another 3 minutes. Keep the finished toast on a baking sheet in a 250℉ oven while you cook the rest.
- Serve with a dusting of powdered sugar, a sprinkling of chopped pistachios and of course maple syrup. Enjoy!
