| A
wonderful treat—French toast stuffed with cream cheese
and chocolate and topped with cherries.
Filling: Beat
together: 2 8-ounce packages cream cheese and 2
tablespoons powdered sugar—until smooth.
Add: 1/2 cup miniature
semi-sweet chocolate chips.
Slice a loaf of French bread into
12 thick pieces. Cut a pocket in the top of the slice
and fill each with cheese mixture. ( Can substitute 2
slices of regular bread.)
Sauce: Prepare
ahead to keep warm
Heat in a saucepan 1 16 ounce can
pitted dark cherries and juice and 1/4 cup sugar.
Dissolve: 3
tablespoons cornstarch in 1/2 cup cold water to make a
paste. Add to cherry juice, stirring constantly. Then
add about 1 1/2 cups water, stirring to form sauce. Add
1/4 teaspoon nutmeg. Keep warm.
Batter: In
a large bowl beat 5 eggs. Add 1 1/2 cups milk and 2
teaspoons sugar. Add 1 teaspoon vanilla.
Cook: Dip
stuffed bread slices into egg batter and brown on
griddle with melted butter. Brown both sides. To serve,
top with cherry sauce and dust with powdered sugar.
Adapted from Todd Seidl, Victorian
Treasure Inn, Lodi, WI |
