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Prep Time: 30 Minutes Cook Time: 45 Minutes |
Ready In: 75 Minutes Servings: 4 |
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'French Toast' by Donna Kelly Ingredients:
1 cup heavy cream, whipped |
1/4 cup sugar |
1 teaspoon vanilla |
8 ounces whipped cream cheese |
1 cup milk |
3 large eggs |
1 teaspoon almond extract |
1/2 teaspoon salt |
red food coloring, a few drops if desired |
8 slices day-old firm white bread |
1 (14 ounce) can sour pitted cherries, drained and diced |
1 cup corn syrup |
1/2 cup sugar |
red food coloring (optional) |
Directions:
1. Using a hand mixer, mix the whipped cream, sugar, vanilla, and cream cheese together in a bowl; chill.
2. In a pie plate or other shallow pan, whisk together the milk, eggs, almond extract, and salt.
3. Add a few drops of red food coloring to make mixture pink, if desired.
4. Cut bread slices into large heart shapes with a heart-shaped cookie cutter.
5. Soak bread slices in egg mixture for 10 seconds on each side.
6. Heat a frying pan sprayed with nonstick cooking spray over medium heat.
7. Cover and cook soaked bread in pan 2-3 minutes on each side, or until lightly browned.
8. Let each slice cool to room temperature.
9. Place 1/4 of the chilled cream filling between two French toast slices.
10. Ladle generously with Chunky Cherry Syrup and serve sprinkled with powdered sugar as a garnish.
11. Make Cherry Syrup: add cherries to a saucepan; add in corn syrup and sugar.
12. Bring to a full rolling boil.
13. Decrease heat and let simmer 25-30 minutes, or until thickened.
14. Turn off heat and add a few drops of red food coloring, if desired.
15. Let cool to warm and serve; may store in refrigerator for up to 2 weeks.
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