Cherry Cheese Stuffed French Toast

Cherry Cheese Stuffed French Toast

prep time

minutes
cook time

minute
servings
50

Ingredients




















Cooking Instructions

1

Combine dried cherries and rum in a large saucepan. Simmer, covered, 5 minutes, or until cherries are soft and rum is almost evaporated. Drain cherries.


For French toast:


1

Cut pockets through the side of each slice of bread.


2

Combine 4 eggs, mascarpone, sugar and 4 cups of cherries in a large bowl; mix well. Reserve remaining 4 cups of cherries for buttered cherry sauce. Spoon cherry-cheese mixture into pockets of bread slices. Cover and chill, if desired.


For egg mixture:


1

Combine eggs, milk, vanilla, cinnamon and nutmeg in a large bowl; mix well.


2

Pour butter, one tablespoon at a time, onto a heated 350°F griddle. Dip stuffed bread slices into egg mixture, then transfer to hot griddle. Cook until golden brown on both sides. Transfer to sheet pans. Use more melted butter on griddle, as needed.


3

Bake at 350°F for 20 minutes, or until bread slices are puffed and filling is hot. Top French toast with warm buttered cherry sauce.


For buttered cherry sauce:


1

Combine the 4 cups of reserved cherries, one pond butter, cherry juice blend and sugar in a large saucepan. Simmer, stirring occasionally, until butter is completely melted.


2

Combine cornstarch and water; add slowly to hot liquid, whisking constantly while adding. Increase heat and bring to a boil, stirring often, until thickened. Reduce heat; simmer about 5 minutes. Serve 2 ounces of sauce over each 2 slice serving French toast.


Ingredients




















Cooking Instructions

1

Combine dried cherries and rum in a large saucepan. Simmer, covered, 5 minutes, or until cherries are soft and rum is almost evaporated. Drain cherries.


For French toast:


1

Cut pockets through the side of each slice of bread.


2

Combine 4 eggs, mascarpone, sugar and 4 cups of cherries in a large bowl; mix well. Reserve remaining 4 cups of cherries for buttered cherry sauce. Spoon cherry-cheese mixture into pockets of bread slices. Cover and chill, if desired.


For egg mixture:


1

Combine eggs, milk, vanilla, cinnamon and nutmeg in a large bowl; mix well.


2

Pour butter, one tablespoon at a time, onto a heated 350°F griddle. Dip stuffed bread slices into egg mixture, then transfer to hot griddle. Cook until golden brown on both sides. Transfer to sheet pans. Use more melted butter on griddle, as needed.


3

Bake at 350°F for 20 minutes, or until bread slices are puffed and filling is hot. Top French toast with warm buttered cherry sauce.


For buttered cherry sauce:


1

Combine the 4 cups of reserved cherries, one pond butter, cherry juice blend and sugar in a large saucepan. Simmer, stirring occasionally, until butter is completely melted.


2

Combine cornstarch and water; add slowly to hot liquid, whisking constantly while adding. Increase heat and bring to a boil, stirring often, until thickened. Reduce heat; simmer about 5 minutes. Serve 2 ounces of sauce over each 2 slice serving French toast.


This recipe currently has no reviews. Be the first!

More Recipes Like This


previous
next