4 cups milk
4 large eggs
½ cup maple syrup
2 tsp vanilla extract
1 ½ tsp cinnamon
½ tsp salt
1/2 cup siggi’s Plain 0% Skyr
4 oz cream cheese, softened
1 (1lb) loaf challah bread, cut into 2inch slices
maple syrup for serving
fresh fruit for serving
Preheat oven to 375°F. Lightly grease a sheet pan or line with parchment paper.
In a shallow baking dish, whisk together milk, eggs, maple syrup, vanilla, cinnamon and salt, set aside. This will be your milk mixture.
In a small bowl, stir together the yogurt and cream cheese until smooth. Transfer to a resealable plastic bag, cut off one of the corners to create a small hole for piping.
Cut a pocket into the side of each slice of bread, careful not to cut through the bread. Pipe the skyr mixture into the pocket of each slice of bread.
Dip the stuffed bread slices into the milk mixture, letting them soak for about 2 minutes per side to absorb the liquid.
Place bread on the prepared sheet pan and bake for about 25 minutes, flipping halfway through, or until golden brown.
Serve warm with maple syrup and fresh fruit.