Pistachio Cherry Cream Stuffed French Toast

In a small bowl, stir together the Cream Cheese (1 cup), thawed Frozen Cherries (2 cups), Cherry Juice (2 Tbsp), Honey (3 Tbsp), Salt (1 pinch) and Pistachios (4 Tbsp). Mix until evenly combined and the mixture turns a light violet hue.

Slice the Challah Bread (1) into 8 slices. Down the middle of each challah slice, create a pocket, but don't cut all the way down. Stuff each challah slice with a hearty amount of filling.

Transfer the stuffed challah onto a baking sheet and place in the fridge or freezer to chill and firm up, about 30 minutes.

Heat a heavy duty skillet or griddle over medium-high heat. In a shallow dish, whisk together the Milk (1 cup), Heavy Cream (1 cup), Eggland's Best Classic Eggs (3), Vanilla Extract (1 tsp), Simply Organic Cinnamon, Ground (1 Tbsp), and Salt (1/2 tsp).

Dip the stuffed challah into the milk/cream mixture turning every so often to allow the bread to soak up the liquid. Since the slices are pretty thick, make sure they soak up enough liquid.

Add a pat of Unsalted Butter (to taste) into the skillet to melt and spread around. Place the soaked french toast, two pieces at a time and cook for about 3 to 5 minutes on the first side, or until golden brown all around.

Flip the french toast over and continue to cook for another 3 minutes. Keep the finished toast on a baking sheet in a 250 F oven while you cook the rest.

Serve with a dusting of Powdered Confectioners Sugar (to taste), a sprinkling of chopped pistachios and of course, Maple Syrup (to taste). Enjoy!