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 Special Stuffed French Toast
LaVaughn Buehl, Janesville

1 cup plus 2 Tbsp. sugar
2 Tbsp. cornstarch
3/4 cup water
4 cups pitted tart frozen cherries, thawed
1 cup confectioners sugar
12 slices Texas toast
1 egg
1 cup milk

For the sauce, combine 1 cup sugar and cornstarch in small pan. Stir in water until smooth. Add cherries and bring to a boil. Cook for 1–2 minutes or until thickened. Remove from heat and set aside. In a small mixing bowl, beat the cream cheese and confectioners sugar together. Spread over 6 slices of bread. Top with remaining bread. In a small bowl, whisk the egg, milk, and remaining sugar. Dip both sides of bread into egg mixture. In a large non-stick skillet coated with non-stick cooking spray, grill the French toast on both sides until golden brown. Serve with cherry sauce. *You could substitute cherry pie filling for the sauce.

 

 


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