Door County Cherry Stuffed French Toast with Cherry Wisconsin Maple Syrup
Serves 4 - Makes 6 to 8 French toast
Ingredients:
French Bread
• French Bread loaf - 1 loaf butterflied
• Whipped Cream Cheese - 12 oz, softened
• Wienke's Cherry Pie Filling - 8 - 12 ounces
French Toast Batter
• Heavy Whipping Cream or Milk - 1/2 cup
• Vanilla - 1 tablespoon
• Cinnamon - 1 tablespoon
• Nutmeg - 2 tablespoons
• Brown Sugar - 1/4 cup
• Cherry Juice - 2 tablespoons
• Wienke's Maple Syrup - As much as you like
Directions for the French Bread
- Using a serrated knife slice French toast bread 1 inch almost all the way down, then slice another inch all the way through. Repeat this process. (You should get about 6 French toast). Open the bead up like a butterfly and spread a generous layer of cream cheese inside both sides of the French bread. Then place cherry pie filling about 3 tablespoons inside making sure there spread out nicely. You should have just enough for 6 to 8.
Directions for the Batter
- In a medium shallow bowl whisk the eggs well. Add in the cream, vanilla, cinnamon, nutmeg brown sugar & cherry juice or a little of the filling without the cherries.
- Dip each piece of bread one at a time in batter making sure to let the batter drip of the bread. Place French toast in heated pan with 2 tablespoons of butter on medium heat and fry for about two minutes on each side or until a nice caramelize color is present. Note: You can also receive these results using a flat top griddle.
- Remove French toast from skillet or griddle and place on a sprayed baking dish. Bake in a pre-heated 350 degree oven for about 5 minutes or until your desired doneness.
- Plate Presentation: Cut French toast in half in the center of a large plate. Top with whipping cream and Wienke’s Pure Wisconsin Maple Syrup. Place another French toast offset then top with whipped cream. Top with blueberries. Drizzle sauce all over French toast and love and enjoy what you just created.
