| 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.
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