Stuffed French Toast with Lemon-Blueberry Quark

In a deep plate, whisk milk, eggs, and ground cinnamon with a fork. Carefully cut a slit in the middle of the sourdough bread slices to form a pocket for the filling (do not cut all the way through). Place the bread in the egg mixture and let it soak for 2–3 minutes on each side.

Meanwhile, prepare the filling: In a bowl, mix quark, cream cheese, blueberry jam, fresh blueberries, lemon zest, and lemon juice.

Carefully fill the soaked bread with the quark mixture. Melt butter in a pan over medium heat. Fry the stuffed toasts in it for 4–5 minutes on each side until golden brown. Serve immediately. Leftover filling can be used as a topping.