Cream Cheese Stuffed French Toast with Berries

Instructions

1. Beat the cream cheese, powdered sugar, half the vanilla and the lemon zest in a small bowl until smooth.
2. With a small serrated knife, cut a horizontal pocket into the crust side of each slice, going about two thirds of the way across without cutting through the other edges. Spoon in the filling, adding 1 tsp jam to each if using, and press the edges gently to close.
3. Whisk the eggs, milk, remaining vanilla, cinnamon and salt in a shallow dish until smooth.
4. Heat a large nonstick skillet over medium-low heat and melt half the butter. Dip a stuffed slice in the custard for about 15 seconds per side, then let the excess drip off.
5. Cook two slices at a time for 3 to 4 minutes per side, until deep golden and the filling is warm. Use the remaining butter for the second batch.
6. Cut each slice in half on the diagonal. Pile on the berries, dust with powdered sugar and serve with maple syrup.

Tips

• Use thick, slightly stale bread. Fresh, thin bread turns soggy when soaked and tears when stuffed.
• Keep the heat on medium-low so the center warms through before the outside darkens. If the toast browns too fast, finish it in a 180°C (350°F) oven for 5 minutes.