I used to think French toast was made on the stove. Soak the bread, stick it in a skillet, and you're done, right? Wrong. The thing is that when French toast only gets a few minutes of stove-top cooking, the insides don't have a chance to properly bake. For truly perfect, cakey insides, you also need the oven. Try it this way and you'll have a hard time going back!
To take French toast up yet another notch, you can get a stuffed effect by French toasting sandwiches instead of plain slices of bread. Here, I used a combo of homemade cream cheese and date spread (you can also use store bought) in some and peanut butter and date spread in others. You can do this with basically any sandwich filling, savory included (but if you go that route, replace the sugar, vanilla extract, and cinnamon with a pinch of salt and pepper and some herbs).
Stuffed French toast makes a great breakfast or brunch, but it's so filling that it also works as a cozy "breakfast for dinner" dish. A mug of hot chocolate on the side is optional but totally recommended.
Here is the full recipe for the Best Stuffed French Toast.