| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | French | Crook1 | 1 | servings |
INGREDIENTS
| 1 | cn | Pitted dark sweet cherries; in juice (16 oz.) |
| 1/4 | c | Sugar |
| 1 | ts | Vanilla extract |
| 2 | c | Cold water |
| 3 | tb | Cornstarch |
| 1/4 | ts | Grated nutmeg |
| 2 | pk | Cream cheese at room temp.; (8 oz.) |
| 2 | oz | Semisweet chocolate; shaved or grated, |
| ; or 1/2 cup | ||
| ; miniature semisweet | ||
| ; chocolate chips 5 | ||
| ; eggs | ||
| 1 1/2 | c | Milk |
| 1 1/2 | ts | Sugar |
| 1 1/2 | ts | Vanilla extract |
| 1/4 | ts | Salt; (optional) |
| 1 | Loaves French or Italian bread; (about 5 inches | |
| Wide; (1 to 2) | ||
| ; & long for 12 thick | ||
| ; slices) |
INSTRUCTIONS
BLACK FOREST SAUCE FRENCH TOAST Make Black Forest sauce first: in a saucepan, heat cherries & juice. Stir in sugar & vanilla. In a separate bowl, mix water & cornstarch. Stir into cherries, simmering until thickened, stirring frequently. Stir in nutmeg. Keep warm. In a medium bowl, beat cream cheese until smooth. Stir in shaved chocolate or miniature chips. Set aside. In a large bowl, beat eggs, milk, sugar, vanilla & optional salt. Slice French bread into 12 slices, each 1 to 11/2 inches thick. Then slice a pocket into the middle of each slice. Fill each pocket with 1/2 to 1 tablespoon cream cheese mixture. Dip bread slices into egg batter on both sides. Place on a hot griddle and brown. Turn and brown the other side (keep slices in a warm oven, if necessary, while finishing all 12 slices). To serve, place two slices on each plate and top with about 3/4 cup warm Black Forest sauce. Enjoy! Makes 6 servings. Converted by MC_Buster. Converted by MM_Buster v2.0l.
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