White Gull Inn Cherry Stuffed French Toast by
1 loaf egg bread, unsliced
1 8-ounce packages cheese cream, room temperature
1 cups tart Montmorency cherries, drained, divided
1/2 cup milk
cinnamon, for garnish
powdered sugar, for garnish
maple syrup, for garnish
loaf egg bread, unsliced
8-ounce packages cheese cream, room temperature
s tart Montmorency cherries, drained, divided
Trim ends from loaf and cut bread into six 1 1/2 inch thick slices. Make a cut three-quarters down the middle of each slice. Bread will appear to have to separate slices, but will be joined together at the bottom. Set aside.
In a small bowl, mix together cream cheese and one cup of the cherries. Spread approximately 1/6 cup of the mixture into the pocket of each slice of bread. Gently press slices together, evenly distributing filling.
In a separate bowl, beat eggs and milk together. Dip stuffed slices into egg mixture and coat all sides. Place immediately on a lightly oiled, heated griddle and sprinkle with cinnamon. Cook over medium heat until golden brown, turning to cook second side.
Remove cooked slices from griddle and place on a cutting board. Gently make a diagonal cut through each slice, forming two triangles. Arrange two triangles on individual plates. Sprinkle with powdered sugar and remaining cherries. Serve with maple syrup and butter.