Double Stuffed Recipe

Prep bread

Preheat oven to 350°F (175°C). Lightly butter one side of each Texas toast slice with the melted butter. On a clean work surface, lay 4 slices buttered-side down.

Assemble stuffed toast

Place 6 Oreo cookies on each of the 4 bottom slices in an even layer leaving a 1/2-inch border. Top each with a second slice of Texas toast, buttered-side up, to make 4 stuffed sandwiches. Press gently to seal; do not over-compress (the cookies need room).

Cut and arrange

Using a serrated knife, cut each stuffed sandwich into 4 large cubes or leave whole depending on presentation. Arrange the cubes (or whole sandwiches cut in half) in a single layer in a 9x9-inch or similarly sized buttered baking dish so pieces fit snugly but not jammed.

Warm dairy & melt chocolate

In a medium saucepan, combine the whole milk and heavy cream. Warm over medium heat until just steaming (do not boil). Remove from heat and add the white chocolate chips. Let sit 1 minute, then whisk until smooth and fully melted.

Whisk eggs and sugars

In a separate bowl, whisk together the whole eggs, egg yolks, light brown sugar, granulated sugar, vanilla bean paste, and salt until combined and slightly frothy.

Temper eggs

Slowly pour about 1/4 cup of the warm white chocolate milk into the egg mixture while whisking constantly to temper. Continue adding the warm dairy in a steady stream until about half has been incorporated, then pour the tempered egg mixture back into the saucepan with the remaining warm milk while stirring.

Cook custard briefly

Return saucepan to low heat and cook, stirring constantly with a wooden spoon or spatula, until the custard thickens slightly and coats the back of the spoon (170–175°F / 77–80°C). Do not let it boil or curdle. Remove from heat.

Strain and cool

Strain the custard through a fine-mesh sieve into a heat-safe bowl to remove any cooked egg bits and the vanilla bean pod pieces if used. Let it cool for 5–10 minutes, stirring occasionally.

Soak bread

Pour the warm (not hot) white chocolate custard evenly over the arranged stuffed bread in the baking dish, ensuring custard seeps between pieces. Press gently on bread with a spatula so it absorbs the custard. Cover with plastic wrap and let sit 15–20 minutes at room temperature to allow full absorption.

Bake

Remove plastic wrap. Place the baking dish on a sheet tray and bake in the preheated 350°F (175°C) oven for 28–35 minutes, or until the top is golden, custard is set but slightly jiggly in the center, and a toothpick inserted near the center comes out mostly clean with a few moist crumbs. If the top browns too quickly, loosely tent with foil.

Rest

Remove from oven and let rest 10 minutes; the custard will continue to set. For a crispier top, broil for 1–2 minutes at the end, watching closely.

Plate & finish

Cut into portions (serves 4). Plate each portion and dust lightly with powdered sugar, drizzle with warm chocolate sauce if desired, and serve immediately with 1 scoop of house-made cheesecake ice cream per plate (alcohol-containing ice cream — inform guests).