4 thick (1 1/2–2 inch) slices of high quality bread, preferably loaf-shaped and somewhat stale
4 ounces cream cheese, mascarpone or whole milk ricotta
2 cups milk
1/2 cup good quality jam
2 teaspoons butter, divided
Preheat oven to 350 degrees. Use 1 teaspoon of butter to lightly grease 8x8 pan.
Slice a pocket into each slice of bread, cutting through from the bottom and leaving
bread connected on three sides.
Gently open the pocket and spread one ounce of cream cheese
evenly inside the bread. (Although putting jam in the pocket seems like a good idea, it leaks.)
In a shallow bowl, beat together eggs and milk.
Dip each stuffed bread slice into the“custard” mixture, flipping once to coat both sides.
Place into prepared pan, fitting the pieces in
one layer. Pour remaining custard on top of slices—the pan may be very full.
Cover with an
even layer of jam and dot with bits of butter.
Bake uncovered until completely set—about 45-55 minutes.
Let cool 5 minutes before
serving. Cover and refrigerate any leftovers.