Stuffed French Toast

Prep: 10 min. Bake: 50 min
8 ounces cream cheese
¼ cup sugar
¼ teaspoon cinnamon
Pinch nutmeg
8 slices high-quality white sandwich bread
4 tablespoons (½ stick) unsalted butter
1 cup whole milk
1 large egg
2 teaspoons vanilla extract
¼ teaspoon salt
½ cup all-purpose flour
1. Microwave the cream cheese in a large bowl on high power until just softened, 5 to 10 seconds. Stir in 2 tablespoons of the sugar, the cinnamon, and nutmeg until smooth. Wrap tightly and refrigerate until chilled, about 20 minutes.
2. Meanwhile, adjust an oven rack to the middle position and heat the oven to 200 degrees. Arrange the bread on a wire rack set over a baking sheet and bake until slightly dry, about 15 minutes.
3. Spread the seasoned cream cheese evenly over 4 pieces of the bread, leaving a ½- inch border at the edges. Lightly press the remaining slices of bread over the top to make 4 sturdy sandwiches.
4. Melt 2 tablespoons of the butter and whisk it together with the milk, egg, vanilla, salt, and the remaining 2 tablespoons sugar in a medium bowl. Slowly wisk in the flour until smooth. Pour the batter into a large shallow dish.
5. Slide 2 sandwiches into the batter and soak both sides, about 1 minute per side. Meanwhile, melt 1 more tablespoon of the butter in a 12-inch nonstick skillet over medium heat until beginning to brown, swirling to coat the pan. Remove the bread from the batter, allowing excess batter to drip back into the dish, and lay in the hot skillet. Cook until golden brown on both sides, about 2½ minutes per side. Transfer the French toast to the wire rack and keep warm in the oven. Repeat step 5 with the remaining butter, sandwiches, and batter.
Mary