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    Cherry Cheese Stuffed French Toast

    Source of Recipe

    net

    List of Ingredients

    INGREDIENTS
    French Bread, bias cut -- 1 1/2-inches thick 100 slices
    Dried tart cherries -- 8 cups (2 1/3 pounds)
    Rum -- 1 quart
    Eggs -- 4
    Mascarpone cheese -- 2 pounds
    Confectioners' sugar -- 1/2 cup


    Recipe

    CHERRY CHEESE STUFFED FRENCH TOAST
    Yield: 50 servings (2 slices French toast and 2 ounces sauce per serving)

    EGG MIXTURE:

    Eggs, beaten -- 8
    Milk -- 2 quarts
    Vanilla extract -- 1/4 cup
    Ground cinnamon -- 2 tablespoons
    Grated, nutmeg -- 1 tablespoon
    Butter, melted

    BUTTERED CHERRY SAUCE:

    Reserved dried tart cherries -- 4 cups
    Butter -- 2 cups (1 pound)
    Cherry juice blend -- 2 quarts
    Granulated sugar -- 1 cup
    Cornstarch -- 1/2 cup
    Water -- 1/2 cup
    For French toast, cut pockets through the side of each slice of bread.

    Combine dried cherries and rum in a large saucepan. Simmer, covered, 5 minutes, or until cherries are soft and rum is almost evaporated. Drain cherries.

    Combine 4 eggs, Mascarpone cheese, sugar and 4 cups of cherries in a large bowl; mix well. Reserve remaining 4 cups of cherries for Buttered Cherry Sauce. Spoon cherry-cheese mixture into pockets of bread slices. Cover and chill, if desired.

    Prepare egg mixture by combining 8 eggs, milk, vanilla, cinnamon and nutmeg in a large bowl; mix well.

    Pour butter, one tablespoon at a time, onto a preheated 350-degree griddle. Dip stuffed bread slices into egg mixture, then transfer to hot griddle. Cook until golden brown on both sides. Transfer to sheet pans. Use more melted butter on griddle, as needed.

    Bake in a preheated 350-degree oven 20 minutes, or until bread slices are puffed and filling is hot. Top each slice of French toast with warm Buttered Cherry Sauce.

    To prepare Buttered Cherry Sauce, combine the 4 cups of reserved cherries, 1 pound butter, cherry juice blend and sugar in a large saucepan. Simmer, stirring occasionally, until butter is completely melted.

    Combine cornstarch and water; add slowly to hot liquid, whisking constantly while adding. Increase heat and bring to a boil, stirring often, until thickened. Reduce heat; simmer about 5 minutes. Serve 2 ounces of sauce over each serving of Cherry Cheese Stuffed French Toast.




 

 

 


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