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Door County Cherry Stuffed French Toast

Recipe from Wisconsin Local Foods Journal
by Terese Allen and Joan Peterson

1 loaf unsliced egg bread
2 pkgs. (8 oz. each) cream cheese, room temperature
2 cups tart Montmorency cherries (thawed and drained, if frozen), divided
3 eggs
1/2 cup milk
Cinnamon
Powdered sugar
Maple syrup
Softened butter

Trim ends from loaf and cut bread into six 1-1/2-inch-thick slices. Starting at the top of each piece, make a deep cut three-quarters of the way down the middle of each slice. (Bread will appear to have two separate slices, but will be joined together at bottom.) Mix cream cheese and one cup of the cherries in a bowl. Place about 1/6th of the mixture into the pocket of each slice of bread. Gently press slices together to evenly distribute the filling. Heat a griddle over medium heat for several minutes. Beat eggs and milk in a bowl. Add a little oil to the griddle and let it heat briefly. Dip stuffed slices into egg mixture and coat all sides. Place immediately on hot griddle and sprinkle with cinnamon. Cook until golden brown, turning to cook second side. Gently cut each piece in half crosswise at an angle and arrange two triangles each on individual plates. Sprinkle with powdered sugar and remaining cherries. Serve with maple syrup and butter. Serves 6.

 


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