Stuffed French Toast

In a small bowl, blend cream cheese, strawberry preserves, and powdered sugar. Using a rubber spatula, scoop the mixture in a storage zipper bag. Cut one end of the zipper bag to pipe inside the bread.

Slice challah bread into 1 ½ inch slices using a serrated knife. Cut a 2- to 3-inch wide slit in the bottom of each slice, creating a deep pocket but not too deep where you through the top of the bread slice. Pipe 2 heaping tablespoons of the cream cheese mixture into each slice.

In a medium size bowl, whisk eggs, milk, cream, sugar, vanilla extract, cinnamon, and nutmeg until well combined.

Preheat oven to 250ºF or warm setting.

Heat griddle to 350ºF. Melt 1 tablespoon of butter.

Dip French toast in custard mixture on both sides for 30 seconds. Cook on the griddle for 2–3 minutes on each side until golden brown. Place on a baking sheet or inside a casserole dish and place in oven until ready to serve. Top with sliced strawberries, powdered sugar, and syrup (if desired).