Cherry Cheese Stuffed French Toast

Source: Cherry Marketing Institute, inc.

Yield: 50 Servings

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Nutritional Information:
Nutritional Information

Ingredients

•	100 slices SYSCO French bread (bias cut 1-1/2" thick)

•	2-1/3 lbs. (8 cups) SYSCO Imperial dried tart cherries

•

1 qt. rum

•	4 SYSCO eggs

•	2 lbs. Arrezzio Mascarpone cheese

•	1/2 cup SYSCO confectioner’s sugar

•	EGG MIXTURE

•	8 SYSCO eggs, beaten

•	2 qts. Wholesome Farms milk

•	1/4 cup SYSCO Imperial/McCormick vanilla extract

•	2 Tbsp. SYSCO Imperial/McCormick ground cinnamon

•	1 Tbsp. SYSCO Imperial/McCormick nutmeg, grated

•	SYSCO butter, melted

•	BUTTERED CHERRY SAUCE

•	4 cups SYSCO Imperial dried tart cherries, reserved

•	1 lb. (2 cups) SYSCO butter

•	2 qts. Sahara Burst cherry juice blend

•	1 cup SYSCO granulated sugar

•	1/2 cup SYSCO cornstarch

•	1/2 cup water

Preparation

1.	For French toast, cut pockets through the side of each slice of bread. Combine dried cherries and rum in a large saucepan. Simmer, covered, 5 minutes, or until cherries are soft and rum is almost evaporated. Drain cherries.

2.	Combine 4 eggs, Mascarpone cheese, sugar and 4 cups of cherries in a large bowl; mix well. Reserve remaining 4 cups of cherries for Buttered Cherry Sauce. Spoon cherry-cheese mixture into pockets of bread slices. Cover and chill, if desired.

3.

Prepare egg mixture by combining 8 eggs, milk, vanilla, cinnamon and nutmeg in a large bowl; mix well. Pour butter, one Tbsp. at a time, onto a preheated 350ºF. griddle. Dip stuffed bread slices into egg mixture, then transfer to hot griddle. Cook until golden brown on both sides. Transfer to sheet pans. Use more melted butter on griddle, as needed.

4.

Bake in preheated 350ºF. oven 20 minutes, or until bread slices are puffed and filling is hot. Top each slice of French toast with warm buttered cherry sauce. To prepare Buttered Cherry Sauce, combine 4 cups of reserved cherries, 1 lb. butter, cherry juice blend and sugar in a large saucepan. Simmer, stirring occasionally, until butter is completely melted.

5.	Combine cornstarch and water; add slowly to hot liquid, whisking constantly while adding. Increase heat and bring to a boil, stirring often, until thickened. Reduce heat; simmer about 5 minutes. Serve 2 oz. of sauce over each serving.