Griddled Stuffed French Toast

1. Cut 1 loaf of day-old Challah bread into 1 1/2-inch slices.
2. Make a slice into each piece of bread to form a pocket for the filling.
3. For the filling: In a bowl, whisk together 8 oz softened cream cheese, 1/4 cup powdered sugar, 2 tsp cinnamon, 1 tsp vanilla, and 1/2 tsp salt until well combined.
4. Slather the prepared cream cheese filling into the challah pockets.
5. For the egg dunk: In a rectangular pan, whisk together 2 eggs, 3/4 cup whole milk, 2 tbsp sugar, 2 tsp cinnamon, 1 tsp vanilla, and 1/2 tsp salt.
6. Dunk the filled challah slices into the egg mixture, ensuring they are fully coated.
7. Generously butter your griddle (e.g., Traeger Flatrock) and set it to low heat.
8. Griddle the slices on low heat, taking time to cook all sides until golden and delicious.
9. Top with your desired toppings (powdered sugar, fried apples/pie filling, caramel, maple/pancake syrup, optional toasted chopped pecans) and serve warm.