Baked Strawberry Raspberry Cream Cheese Stuffed French Toast

We couldn't have asked for a better brunch French toast recipe. What with fresh berries and the jam to match, it's a marriage made in food Heaven.

Recipe adapted from Half-Baked Harvest | Image by Carlsbad Cravings

8 oz. cream cheese, room temperature
1 challah bread loaf, sliced into 1 1/2 inch thick slices
1 jar Strawberry Raspberry Tarragon Jam
6 large eggs
2 cups whole milk
2 tsp. honey
4 tbsp. salted butter, melted
1 tbsp. vanilla extract
Kosher salt
Maple syrup, for serving
1 cup fresh strawberries
1 cup fresh raspberries
1/4 cup honey
2 tsp. lemon juice

1. Grease a 9×13 inch-baking dish with butter.

2. In a bowl, whip the cream cheese until fluffy, 1-2 minutes.

3. Slice each piece of bread in half, cutting almost all the way through, but leaving a 1/4 inch at the bottom. Spread the inside of the bread with cream cheese, then jam, press to enclose.

4. In a large bowl, whisk together the eggs, milk, butter, vanilla, and salt. Submerge each piece of bread into the egg mix, allowing the bread to sit at least a minute to soak up the eggs. Arrange the bread in the baking dish. Pour the remaining egg mix over the bread slices. Cover and place in the fridge for 30 minutes or overnight.

5. When ready to bake, preheat the oven to 375° F. Cover with foil and bake for 25 minutes. Remove the foil and bake another 20-25 minutes or until the French toast is golden.

6. Toss the fresh berries with the honey and lemon.

7. Serve the French toast warm, topped with any additional whipped cream, berries, and jam. Enjoy!