Breakfast Stout French Toast Stuffed with Bourbon Cream Cheese Frosting

Ingredients

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Directions

1. Cream Cheese Filling
2. Beat cream cheese, butter and salt in a stand mixer on medium speed until smooth. Add bourbon and mix until well combined.
3. Reduce speed to low; add 1 1/2 cups powdered sugar and mix until fully incorporated.
4. If mixture feels a bit loose or if a sweeter filling is desired, add an additional tablespoon of powdered sugar at a time until a spreadable frosting consistency is reached.
5. If preparing in advance, or if there happens to be leftovers, cover with plastic wrap and store in the refrigerator for up to a week.
6. Breakfast Stout French Toast
7. Create a pocket in each slice of bread by using a paring knife to cut horizontally into the bottom or side crust.
8. Carefully fill each bread pocket with 2 tablespoons or so of cream cheese filling. I like to use a pastry bag or Ziploc with the corner cut off, but a butter knife also works well.
9. In a baking dish or pie pan, thoroughly whisk together all batter ingredients. Place each slice in egg batter, allowing to soak for 10 seconds per side.
10. Melt 2 tablespoons butter in a large, heavy bottomed skillet over medium heat. Working in batches, place prepared slices into skillet to brown.
11. Cook 4 to 5 minutes per side, adjusting heat as needed, until golden brown. Transfer to a baking sheet in a 200°F oven to keep warm while cooking remaining slices.
12. Serve warm, topped with maple syrup and berries, alongside a breakfast stout.