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    Baked Cherry Cheesecake French Toast


    Source of Recipe


    Internet via my friend Stephanie

    Recipe Introduction


    This was one of the breakfasts that Stephanie made us when we visited them in Florida. She made two changes in the recipe she used croissants rather than a baguette and she uses her own homemade pie filling rather than the canned stuff. The croissants were wonderful in this and Ive included the recipe for her pie filling below. Stephanie says that you could use different kinds of fruit with this. We both thought that either peaches or blueberries would be especially good.

    List of Ingredients




    12 oz French baguette (or croissants) cut into 1-inch cubes, about 5 cups
    8 oz. cream cheese cut into 20 cubes
    21 oz. cherry pie filling or homemade see recipe below
    6 large eggs
    1/2 cup milk
    1/2 cup half and half
    1/4 cup maple syrup the real stuff!
    1/2 tsp ground cinnamon
    1/4 tsp ground nutmeg
    1 tbsp vanilla extract

    Recipe



    Do not heat oven yet.

    Spray an 8 or 9-inch square baking dish with cooking spray and place half of the bread cubes in the dish. Top these with the cream cheese cubes. Then half of the pie filling. Top with the remaining bread cubes.

    Whisk together the eggs, milk, half & half, syrup, cinnamon, nutmeg and vanilla and pour over the bread. Dollop the remaining pie filling over this and cover with foil.

    Heat oven to 350F letting the casserole sit and soak up some of the egg mixture. When the oven has preheated bake the French toast for 45 minutes covered. Take the foil off and bake for another 15 minutes. Cool slightly before serving with additional maple syrup.

    Serves 8

    Cherry Pie Filling

    This makes enough for one recipe of the French Toast.

    2 cups pitted cherries if frozen, thaw
    1/2 cup granulated sugar *
    1 tablespoons lemon juice
    1/8 cup cornstarch
    Pinch of cinnamon optional

    Place everything in a small saucepan over medium heat. Stir to mix.

    Bring to a boil then lower the heat to medium-low and cook for 8-10 minutes until it thickens. Reduce heat to medium-low and cook for 8-10 minutes, until mixture has thickened (you can add a little water to the pan - a couple of tablespoons to 1/2 cup if the cherries are not very juicy, especially if the mixture begins to stick to the pan). Remove from heat and allow to cool slightly before using.

 

 

 


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