Cherry French Toast Recipes

Steps:

• Place the bread in a greased 15x10x1-in. baking pan. In a large bowl, whisk the eggs, milk, syrup, sugar, orange zest and salt. Pour over bread; turn to coat. Cover and refrigerate overnight. In another large bowl, combine the cherries, orange juice and sugar. Cover and refrigerate overnight. , Transfer bread slices to another greased 15x10x1-in. baking pan. Discard any remaining egg mixture. Bake at 400° for 7-9 minutes or until golden brown., Meanwhile, in a small saucepan, combine cornstarch and water until smooth. Stir in the reserved cherry mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve over French toast; drizzle with yogurt.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x9-inch baking dish.
• Whisk eggs in a bowl until smooth.
• Line the bottom of the prepared dish with half of the bread. Bread can be sliced or torn to cover the bottom of the dish flat. Pour half of the eggs over and spread to the edges to saturate bread. Spread half of the pie filling over.
• Line the dish with remaining bread and pour remaining eggs over to saturate; some may leak through below and that is okay. Cover with yogurt and spread evenly to seal the top. Pour remaining pie filling over and spread evenly.
• Place butter, sugar, flour, almonds, and cinnamon into a bowl. Work the dry ingredients into the butter with a fork to create crumbs, adding more flour and sugar if needed to get the right consistency. Sprinkle crumb over the top of the cherry filling. Place the baking dish on a baking sheet.
• Bake in the preheated oven until the center topping is bubbling, 35 to 40 minutes. Let cool for 10 minutes before cutting with a spatula to serve.

Steps:

• 1. In a shallow bowl, with a whisk, beat eggs, milk, and almond extract; set aside. Spread 1 tablespoon of fruit spread or preserves on each of 8 slices of bread; top each with remaining bread slices, pressing together lightly.
• 2. Dip filled bread into the egg mixture, thoroughly coating both sides. In skillet or on griddle cook filled bread in hot butter over medium heat about 2 minutes preside or until golden brown. Add more butter if needed. Serve with fruit-flavored syrup or powdered sugar.

Steps:

• Cut the loaf of white bread into cubes.
• Place the cubes into a greased 9x13 pan.
• Spread the cherries over the bread.
• Cut ten 1-inch slices of French bread, place the slices over the cherries.
• Beat the eggs well, add the milk, sugar, cream, vanilla, nutmeg, cinnamon and beat again.
• Pour the egg and milk mixture over the French bread slices.
• To the melted butter add the brown sugar, corn syrup, and walnuts.
• Spread this topping on the bread.
• Cover and refrigerate overnight.
• Preheat the oven to 350°F.
• Bake uncovered for 50-60 minutes.
• Cover with foil for the last 15 minutes to keep it from getting too brown.
• Let set for about 10 minutes before slicing into 10 servings.

Steps:

• In large shallow bowl, whisk together eggs, milk, half of the granulated sugar and the almond extract; set aside.
• In small bowl, mix cheese, remaining granulated sugar and amaretto; spread over bread. Spread cherry jam over 4 of the slices; sandwich with remaining bread, cheese side down, pressing firmly.
• Dip each sandwich into egg mixture, turning to soak. Place on greased rimmed baking sheet; pour any remaining egg mixture over top. Make-ahead: Cover and refrigerate for up to 12 hours.).
• Bake in 375°F (190°C) oven, turning once, until golden, 25 minutes. Sprinkle with almonds and icing sugar (if using).

Steps:

• Place the bread in a greased 15-in. x 10-in. x 1-in. baking pan.
• In a bowl, whisk the eggs, milk, syrup, sugar, orange peel and salt. Pour over bread; turn to coat. Cover and refrigerate overnight.
• In a bowl, combine the cherries, orange juice and sugar. Cover and refrigerate overnight.
• Transfer bread slices to another greased 15-in. x 10-in. x 1-in. baking pan. Discard any remaining egg mixture.
• Bake at 400° for 15-18 minutes or until golden brown, turning once.
• Meanwhile, in a small saucepan, combine cornstarch and water until smooth. Stir in the reserved cherry mixture. Bring to a boil; cook and stir for 2 minutes or until thickened.
• Serve over French toast; drizzle with yogurt.