Cinnamon-Walnut Stuffed French Toast

For the French Toast:
1 loaf challah egg bread, sliced into 12 – 16 slices
4 eggs
1 teaspoon pure vanilla extract
1/2 teaspoon ground cinnamon
Butter as needed

For the stuffing:
8 ounces cream cheese, softened
2 tablespoons confectioners' sugar
1 teaspoon ground cinnamon
1/2 teaspoon pure vanilla extract
1/4 cup crushed walnuts
1 tablespoon milk

For the syrup:
1 cup pure maple syrup
3 cinnamon sticks
1 tablespoon pure vanilla extract

Combine all ingredients for stuffing in bowl of a mixer. Starting at a low speed, mix all ingredients until incorporated, scraping bowl as needed to ensure thorough mixing. Increase mixing speed to high to add volume. Mixture should be light and airy.

While stuffing is mixing, combine syrup cinnamon sticks and vanilla extract in small saucepan and heat over medium heat. When mixture bubbles slightly reduce heat and simmer 10 – 15 minutes and let cinnamon sticks steep in hot syrup. Remove from heat and carefully remove sticks with a utensil and reserve syrup in serving container.

Heat griddle to medium high heat. (water droplets should “dance” on surface) Season the griddle surface lightly with butter.

While griddle is heating, in a shallow square dish, mix egg, vanilla extract and sugar. Spread stuffing mixture lightly on 1 piece of bread. Top with another slice of bread. Repeat with rest of bread. Lightly batter the bread in egg mixture and place on hot griddle surface. Repeat with rest of bread. Turn “sandwiches” after 3-5 minutes or browned on griddle surface. Cook an additional 3-5 minutes until done. Serve with warm syrup.

Serves 6 to 8.