While you don’t need an excuse to make French toast, I have one for you anyway. The Paris Olympics are over, and to honor these victorious athletes, I want to invite you to make a French toast worthy of an Olympian on a post-game treat day. It’s not your average French toast, it’s stuffed French toast.

Plain French toast is hard to beat. You dip thick slices of bread in a creamy, sweet custard (or ice cream) and bake the enriched bread in a buttery skillet. The result is a decadent, caramelized treat that resembles a quick batch of bread pudding.

Stuffed French toast keeps the crucial anchor of custard-soaked bread, but invites you to make it twice as thick, and with a surprising center. All you need is: an unsliced loaf of bread, an egg, some milk or cream, and some filling. Cookie dough turned out to be my favorite filling, but you’re only limited by your imagination.

The reason you need an unsliced loaf is because you need to cut an extra large slice. Instead of pressing two separate slices of bread together (which will likely slide apart, especially if you have melted fillings), you cut a pocket into an extra wide slice.