Stuffed French Toast

Spread 2 tablespoons of Nutella (or other desired filling) onto 8 slices of the bread, leaving a 1/2-inch edge around each slice.

Top with the remaining 8 slices of bread. Press together and crimp edges by pinching with your fingers.

In a large mixing bowl, whisk together 2 cups milk and 5 large eggs. Whisk in 1/4 cup brown sugar, 1/2 cup all-purpose flour, 1 tablespoon ground cinnamon, 1 teaspoon vanilla extract, and 1/2 teaspoon salt until well combined. Slowly whisk in 1/2 cup all-purpose flour until smooth.

Heat a lightly buttered griddle or 12-inch nonstick skillet over medium-high heat. Melt 1 tablespoon of the butter.

Working in batches of two, soak each stuffed bread sandwich in the egg mixture until thoroughly saturated but not falling apart, about 30 to 60 seconds. Lift each slice and allow the excess egg mixture to drip off, gently running the edge of the bread along the bowl or use your fingers to remove extra liquid.

Cook the stuffed bread for 4 to 6 minutes per side, or until golden brown. Add more butter to the pan as needed for each batch.

Serve warm with fresh berries, whipped cream, powdered sugar, and/or maple syrup, as desired.