Cookie Dough-Stuffed French Toast

While I have gotten bored with most of the things the unemployment bring, there is one thing I think I'll never tire of.  Breakfast for lunch.

This stuffed French toast recipe is perfect for lunch, or a weekend brunch even.  Though I think anything would be perfect when stuffed with cookie dough.

You don't really need any butter or syrup with this French toast because the cookie dough melts into a sweet, chocolatey syrup.  So good.  Go make these now.

One Year Ago: Southwest Chicken Burger
Two Years Ago: Baked Pears & Salad
Three Years Ago: White Chicken Chili

Cookie Dough-Stuffed French Toast

Adapted from The Cookie Dough Lovers Cookbook

I am in love with this cookbook!  I seriously want to make every recipe in it.  This stuffed French toast is SUPER rich.  One piece will be enough for breakfast!  Next time I think I'll try stuffing the bread with Lindsay's egg-free chocolate cookie dough.

For the cookie dough

1/2 cup unsalted butter (1 stick/8 tablespoons)
1/2 cup light brown sugar
1/4 cup granulated sugar
1 teaspoon vanilla extract
2 tablespoons whole milk
2/3 cup all-purpose flour
1/3 teaspoon salt
1/3 cup mini chocolate chips

Beat together butter and sugars until fluffy.  Add vanilla and milk and mix to combine.  Add flour and salt until just blended, stir in chocolate chips.

For the French Toast

1 loaf egg challah - cut into 1 1/2-inch slices (you'll get 4-6 slices)
3 medium eggs (or 2 large eggs)
1/2 cup whole milk
1 teaspoon vanilla extract
1/4 teaspoon salt

Form a pocket for the cookie dough by cutting a deep slit in the middle of each piece of bread.  Take 1-2 tablespoons cookie dough and fill the pocket.  Press the opening shut, massage bread a little to evenly spread out the cookie dough.

In a pie pan, beat eggs together with milk, vanilla extract and salt.

Heat a griddle over medium-low heat.  Coat the pan with cooking spray.  Place two pieces of bread in the egg mixture, let sit for 30 seconds.  Flip over and let soak for another 30 seconds.  Place on the griddle and coat the other pieces of bread in egg mixture.  Cook the toast for 3-4 minutes per side or until a golden brown colors develops.  Flip and cook for another 3 minutes.  Enjoy with a little syrup!