French Toast with Strawberry Cream Filling

Ingredients:

Filling

• 170 g cream cheese, softened
• 2 tbsp. strawberry jam
• 4 slices orange challah, 2.5 cm thick.
• 2 large eggs
• 0.5 cups of milk
• 1 tsp vanilla extract
• 0.5 tsp almond extract
• 2 tablespoons unsalted butter
• Sweetened condensed milk, for serving
• Fresh sliced ​​strawberries, for serving

Challah with orange juice

• 6 cups (780 g) premium flour + extra for working with the dough
• 1/4 cup (50 g) sugar
• 2 and 1/4 tsp (1 packet) instant yeast
• Zest of 1 orange
• 1.5 tsp coarse salt
• 1 cup (236 ml) warm water
• 0.5 cups (118 ml) orange juice (from about 2 oranges)
• 2/3 cup (132 g) neutral vegetable oil
• 3 large eggs
• Poppy seeds, for sprinkling

Preparation:

1. Place the cream cheese in the bowl of a stand mixer fitted with the paddle attachment and beat until smooth. Add the jam and a pinch of salt and continue beating until smooth. Using a small knife, make a 5-8 cm long and deep slit in each slice of bread to accommodate the filling. Using an offset spatula, divide and distribute the filling evenly among the pockets, ensuring it is not lumpy. Set aside.
2. Place the eggs, milk, sugar, and almond extract in a shallow bowl. Mix with a fork until smooth. Dip the challah bread into the mixture, turning to coat both sides. Let it soak while you heat the oil.
3. In a large nonstick skillet, heat the butter over medium heat until shimmering. Add the challah and cook until golden brown and cooked through, turning once, about 3-4 minutes per side.
4. Place the French toast on a serving platter. Serve drizzled with condensed milk and garnished with strawberries.

5. Challah with orange juice

   
   Yield: 4 loaves
   
   In a large bowl or the bowl of a stand mixer, combine the flour, sugar, yeast, orange zest, and salt and whisk until combined. In a medium bowl, combine the water, orange juice, vegetable oil, and 2 eggs.
   
   Add the wet mixture to the flour mixture and knead into a dough. Knead either by hand on a floured surface or with a mixer fitted with a dough hook on medium speed for 7-10 minutes, adding more flour as needed (but don't overdo it!), until you have a smooth and slightly sticky dough.
   
   Place the dough in a large, greased bowl. Cover with plastic wrap and let rise at room temperature until doubled in size, about 2 hours. Alternatively, refrigerate the dough overnight, then bring it to room temperature for 1 hour before shaping.
   
   Divide the dough into 4 pieces. Divide each piece into 3 ropes and braid them. Place them evenly spaced on 2 parchment-lined baking sheets. Cover tightly with plastic wrap and let rest for 30 minutes.
6. Preheat oven to 190°C.
7. In a small bowl, whisk the remaining egg with 1/4 cup water. Brush the dough with the beaten egg and sprinkle with poppy seeds. Bake until the buns are golden brown and the internal temperature reaches 188°F (88°C); check for doneness after 18 minutes. Transfer the challah to a wire rack, let cool slightly, and enjoy. Challah is best eaten within 24 hours. It can be used later in French toast. It also freezes well.