Ingredients

• One 8-ounce package cream cheese, softened
• 1/3 cup fruit jam, such as sour cherry
• 1/4 cup slivered almonds, plus for garnish
• 1 loaf challah bread
• 4 eggs
• 1 teaspoon almond extract
• 1 tablespoon light brown sugar
• 1 cup milk
• 2 tablespoons butter
• Maple syrup, for serving

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Instructions

1. Watch how to make this recipe.
2. Preheat a cast-iron griddle over low heat; preheat the oven to 300 degrees F.
3. Combine the cream cheese, jam and slivered almonds in a small bowl and beat with an electric mixer.
4. Slice the challah into 2-inch-thick slices. With a pairing knife, make a 1/2-inch horizontal slit in the bottom crust of each slice to form a pocket.
5. Using a butter knife, fill each slice with some of the cream cheese mixture. Set aside.
6. Whisk together the eggs, almond extract, brown sugar and milk in a large baking dish. Dip the stuffed challah slices into the egg mixture, turning to fully coat each slice.
7. Increase the temperature on the preheated griddle to medium heat; add the butter, let it melt, and then place the stuffed and dipped challah onto the griddle. Cook until golden brown, about 4 minutes per side. Transfer to a baking sheet fitted with a baking rack, and hold in the oven to keep warm. Serve with slivered almonds and maple syrup.