Molly Yeh's Strawberries and Cream STUFFED French Toast | Girl Meets Farm

The rich sweetness of challah makes it the perfect bread to soak up all the flavorful custard for Molly's creamy, fruity breakfast dish! Watch #GirlMeetsFarm​​​, Sundays @ 11a|10c + subscribe to #discoveryplus​​​ to stream the entire library and so much more: http://discoverypl.us/2NeKVgd​​​. Get the recipe ▶ https://foodtv.com/3tlJ3BR Subscribe to Food Network ▶ http://foodtv.com/YouTube Cookbook author, food blogger and Midwest transplant Molly Yeh embraces her country life and makes dishes inspired by her Jewish and Chinese heritage — with a taste of the Midwest, too. Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10! Strawberries and Cream Stuffed French Toast RECIPE COURTESY OF MOLLY YEH Level: Intermediate Total: 3 hr 45 min (includes rising time) Active: 1 hr 5 min Yield: 2 servings Ingredients 6 ounces cream cheese, softened 2 tablespoons strawberry jam Kosher salt Four 1-inch-thick slices Orange Juice Challah, recipe follows 2 extra-large eggs 1/2 cup milk 1 teaspoon vanilla extract 1/2 teaspoon almond extract 2 tablespoons unsalted butter Sweetened condensed milk, for serving Fresh sliced strawberries, for serving Orange Juice Challah: 6 cups (780g) all-purpose flour, plus more for dusting 1/4 cup (50g) sugar 2 1/4 teaspoon (1 packet) instant yeast Zest of 1 orange 1 1/2 teaspoon kosher salt 1 cup (236ml) warm water 1/2 cup (118ml) orange juice, from about 2 oranges 2/3 cup (132g) flavorless oil, such as canola or vegetable oil 3 large eggs Poppy seeds, for sprinkling Directions In the bowl of a stand mixer fitted with the paddle attachment, add the cream cheese and beat until smooth. Add the jam and a pinch of salt and continue to beat until thoroughly combined. Using a paring knife, make a slit in each bread slice about 2 to 3 inches long and deep; this pocket will hold the filling. Using an offset spatula, divide and stuff the filling equally into the pockets, making sure it’s not a big lump. Set aside. In a shallow dish, add the eggs, milk, vanilla extract and almond extract. Mix with a fork until combined. Dip the challah into the mixture, turning to coat both sides. Let sit and soak while you heat your butter. In a large nonstick skillet, add the butter and heat over medium heat until it begins to foam. Add the challah, allowing any excess egg mixture to drip off, and cook until golden brown and cooked through, flipping once, about 3 to 4 minutes per side. Place the French toast on a serving dish. Serve with a drizzle of sweetened condensed milk and garnished with strawberries. Orange Juice Challah: Yield: 4 loaves In a large bowl or the bowl of a stand mixer, combine the flour, sugar, yeast, orange zest and salt and whisk together. In a medium bowl, whisk together the water, orange juice, oil and 2 of the eggs. Add the wet to the flour mixture; stir to combine. Knead, either by hand on a floured surface or with a dough hook on medium speed for 7 to 10 minutes, adding more flour as necessary (but resist any urge to add too much!), until you have a smooth and slightly sticky dough. Transfer the dough to a large oiled bowl. Cover with plastic wrap and let stand at room temperature until doubled in size, about 2 hours. (Alternatively, chill the dough in the refrigerator overnight, then let stand at room temperature for 1 hour before shaping.) Divide the dough into 4 pieces. Divide each into 3 logs and braid. Place on 2 baking sheets lined with parchment paper, spacing them evenly apart. Cover loosely and let rise 30 minutes. Preheat the oven to 375 degrees F. In a small bowl, whisk together the remaining egg and 1 tablespoon water. Brush the loaves with egg wash and sprinkle with poppy seeds. Bake until they are golden and have an internal temperature of 190 degrees F; begin checking for doneness at 18 minutes. Transfer to a wire rack to cool slightly and enjoy. (Challah is best eaten within 24 hours. After that it’s ok if you toast it or use it for French toast. It also freezes well!) Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows. ▶ FOOD NETWORK KITCHEN APP: http://foodtv.com/FNKApp ▶ WEBSITE: https://www.foodnetwork.com ▶ FULL EPISODES: https://watch.foodnetwork.com ▶ FACEBOOK: https://www.facebook.com/FoodNetwork ▶ INSTAGRAM: https://www.instagram.com/FoodNetwork ▶ TWITTER: https://twitter.com/FoodNetwork #MollyYeh #GirlMeetsFarm #FoodNetwork #StrawberriesAndCream #StuffedFrenchToast Molly Yeh's Strawberries and Cream STUFFED French Toast | Girl Meets Farm | Food Network https://www.youtube.com/watch?v=0sAv4VmxDy0