I've been wanting to make this for a while: challah French toast with a pocketful of creamy, mild cheese and fruit. Todd's not a big fan of ricotta, so we made it yesterday with cream cheese. It actually ended up being pretty easy.

Slice thick, maybe 2-inch, pieces of challah (straight across, not on a diagonal - it's easier to get the filling to every bite that way). Cut a pocket from one of the long sides, trying to make it as big as possible without cutting through the other sides. Spread some cream cheese in there (maybe a heaping teaspoon) and some jam (we used Stonewall Kitchen Black Raspberry, which Todd's mom gave me for my birthday). Dip (only for about 30 seconds if the challah is relatively fresh) each side of the bread in a whisked mixture of 2 eggs, 1/2 cup milk, a pinch of salt and some vanilla. I was too lazy to get out the nutmeg grater, but that would be good, too. Cook like you would regular griddle French toast, then dust with powdered sugar and eat. The cream cheese melts and the filling gets hot, so it's sweet and creamy. I'm thinking I might try a peanut butter and banana filling next time.