Monday, August 13, 2012

Cherry French Toast


1 cup drained tart Montmorency cherries
3 Eggs
1 Loaf of challah bread, unsliced
8 ounces of cream cheese, at room temperature 1/2 Cup milk
1/2 Teaspoon cinnamon
powdered sugar, maple syrup, additional drained cherries and butter (optional)


Cut the ends off the loaf of bread and cut it into 6 slices 1-1/2 inches in size. Cut a slice three-quarters down the middle of each slice of bread. This make the bread look like it’s separate slices, but they are actually joined at the bottom. Set the bread aside.
Mix the cream cheese and 1 cup cherries together in a small bowl. Spread the mix in the pocket of each slice of bread.
Lightly oil a griddle or skillet and heat over medium heat.
In a bowl, beat the eggs and milk together. Dip the stuffed slices of bread into the egg mix, coating all sides. Place the coated slices in the pan and sprinkle them with cinnamon. Cook these slices until they are a golden brown color. Turn them once to cook the other side.
Place the cooked slices onto the cutting board. Cut each piece diagonally in halves. Sprinkle the slices with powdered sugar and cherries if desired. Can be served with maple syrup and butter. 


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