Thursday, February 7, 2008 - Stuffed French Toast

Stuffed French Toast

1 cup plus 2 Tablespoons sugar, divided
2 Tablespoons cornstarch
3/4 cup water
4 cups pitted frozen tart cherries, thawed (I used just a can of cherry pie filling)
1 package (8 ounces) cream cheese, softened
1 cup confectioners' sugar
12 slices Texas toast (I used just regular bread)
1 egg (I used three eggs; like more egg in my French toast mix)
1 cup milk

For cherry sauce, combine 1 cup of sugar and the cornstartch in a small saucepan.  Stir in the water until smooth.  Add cherries.  Bring to a boil; cook and stir for 1-2 minutes or until thickened.  Remove from the heat and set aside.

In a small mixing bowl, beat cream cheese and confectioners' sugar.  Spread over six slices of bread; top with remaining bread. 

In a shallow bowl whisk the egg, milk and remaining sugar.  Dip both sides of bread into the egg mixture. 

In a large nonstick skillet coated with nonstick cooking spray, grill French toast on both sides until golden brown.  Serve with cherry sauce. 

Yield:  6 servings. 

Saturday, February 9, 2008 - Thanks!