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Category: French Toast
Prep Time: Cook Time: Total Time:
8 cups dried tart cherries
1 quart rum
100 slices French bread, bias cut 1 1/2 inches thick
4 eggs
2 lbs Mascarpone cheese
1/2 cup confectioners sugar
Egg Mixture:
8 eggs, beaten
2 quarts milk
1/4 cup vanilla extract
2 tbsp cinnamon
1 tbsp grated nutmeg
Butter, melted
Buttered Cherry Sauce:
2 cups butter
2 quarts cherry juice blend
1 cup sugar
1/2 cup cornstarch
1/2 cup water
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, cut pockets through the side of each slice of bread.
Combine 4 eggs, Mascarpone cheese, 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.
Prepare egg mixture by combining eggs, milk, vanilla, cinnamon and nutmeg in a large bowl; mix well. Pour butter, one tbsp at a time, onto a preheated 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. Bake at 350 for 20 minutes, or until bread slices are puffed and filling is hot. Top French toast with warm
Buttered Cherry Sauce: Combine the 4 cups of reserved cherries, 1 lb butter, cherry juice blend and sugar in a large saucepan. Simmer, stirring occasionally, until butter is completely melted.
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 oz of sauce over each 2 slice serving French toast.
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CHERRY CHEESE STUFFED FRENCH TOAST
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Category: French Toast
Prep Time: Cook Time: Total Time:
8 cups dried tart cherries
1 quart rum
100 slices French bread, bias cut 1 1/2 inches thick
4 eggs
2 lbs Mascarpone cheese
1/2 cup confectioners sugar
Egg Mixture:
8 eggs, beaten
2 quarts milk
1/4 cup vanilla extract
2 tbsp cinnamon
1 tbsp grated nutmeg
Butter, melted
Buttered Cherry Sauce:
2 cups butter
2 quarts cherry juice blend
1 cup sugar
1/2 cup cornstarch
1/2 cup water
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, cut pockets through the side of each slice of bread.
Combine 4 eggs, Mascarpone cheese, 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.
Prepare egg mixture by combining eggs, milk, vanilla, cinnamon and nutmeg in a large bowl; mix well. Pour butter, one tbsp at a time, onto a preheated 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. Bake at 350 for 20 minutes, or until bread slices are puffed and filling is hot. Top French toast with warm
Buttered Cherry Sauce: Combine the 4 cups of reserved cherries, 1 lb butter, cherry juice blend and sugar in a large saucepan. Simmer, stirring occasionally, until butter is completely melted.
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 oz of sauce over each 2 slice serving French toast.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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