2 whole eggs
1/4 teaspoon kosher salt
1/2 teaspoon pure vanilla extract
1/2 cup whole milk
1 loaf challah bread, sliced into 6 (1-inch thick) slices
2 to 3 tablespoons BSC jam
Butter and maple syrup, for serving
In a shallow dish combine the two eggs, kosher salt, vanilla and whole milk. Whisk until thoroughly combined.Using a paring knife, carefully make an inch or so incision in the tops of each slice to create a pocket.Smear the insides of the pockets with peanut butter and jelly, using more or less as desired.In a skillet or on a griddle pan, melt a tablespoon of butter.Dip both sides of the stuffed French toast in the egg mixture and place in the hot buttered skillet. Cook until golden, flip and repeat with the remaining stuffed slices.Serve with butter and maple syrup.