STUFFED FRENCH TOAST

Makes: 6 servings

6 ounces cream cheese

¼ cup powdered sugar, plus more for serving 2 teaspoons vanilla extract, divided

½ teaspoon kosher salt, divided

12( ½ -inch-thick) slices brioche or challah bread 3 large eggs

1 cup milk

1 teaspoon ground cinnamon 3 tablespoons unsalted butter, divided Maple syrup, for serving

1 . Place 6 ounces cream cheese in a medium bowl or bowl of a stand mixer and let sit at room temperature until softened, about 3 0 minutes.

2. Add ¼ cup powdered sugar, 1 teaspoon of the vanilla extract and teaspoon of the kosher salt. Beat with the paddle attachment on high speed until smooth and spreadable, about 4 5 seconds.

3 . Divide the cream cheese mixture onto 6 (½ -inch-thick) slices brioche or challah bread. Spread onto the bread, concentrating more toward the middle so that the filling doesn’t spill out. Top with the remaining 6 bread slices and gently press down on each sandwich.

4 . Place 3 large eggs, 1 cup milk, 1 teaspoon ground cinnamon and the remaining 1 teaspoon vanilla extract and ¼ teaspoon kosher salt in a wide, flat bowl or pie plate. Whisk to combine.

5 . Heat a 1 2 -inch nonstick frying pan over medium-low heat (or an electric griddle set to 3 2 5 degrees). Add 1 tablespoon of the unsalted butter and swirl to coat the pan (or brush over the griddle). Dip each sandwich in the egg mixture on both sides and place them on the skillet (do 2 at a time) or griddle. Cook until golden brown, 3 to 4 minutes per side. Add 1 tablespoon unsalted butter to the skillet in between each batch.

6 . Dust with powdered sugar or drizzle with maple syrup and serve immediately.