White Lace Inn Cherry Almond Cream Cheese French Toast Food

CREAM CHEESE & CHERRIES FRENCH TOAST

Steps:

• Either butter or use a non-stick spray to grease a 9-x-13-inch baking dish. Place half the bread cubes in a single layer, filling in all the gaps.
• Evenly scatter the cream cheese cubes, nuts, and cherries or cranberries (or raisins) on top. Cover completely with the remaining bread cubes.
• In a large bowl, whisk together the eggs, milk, brown sugar, vanilla, cinnamon, nutmeg, and cloves. Evenly pour the egg mixture over the bread cubes. Gently press down on the cubes with your palms to allow the top layer of bread to absorb the liquid. Cover with plastic wrap and refrigerate overnight.
• The next day, preheat the oven to 350°F (175°C). Meanwhile, remove the dish from the refrigerator and let sit for 20 minutes at room temperature. Bake the French toast covered for 20 minutes; uncover and bake 20 minutes longer, or until the cubes are nicely toasted and there's no liquid puddling on the bottom.
• Transfer the dish to a rack and drizzle the melted butter on top. Run a knife around the rim of the pan to release the French toast. Let sit 5 minutes. Cut into squares, arrange on individual plates, sprinkle with powdered sugar, and serve along with the warmed maple syrup.

VERY CHERRY-STUFFED FRENCH TOAST

Steps:

• In a large mixing bowl, beat together eggs, evaporated milk, vanilla, cinnamon, nutmeg and salt. Set aside.
• Spread each slice of the bread with some cream cheese. Top six of the slices with cherry pie filling, spreading almost to the edges.
• Cover each with the remaining bread slices, cream cheese side down. Dip in the egg mixture.
• In a skillet or on a griddle, cook the sandwiches in hot butter over medium heat for 2 to 3 minutes on each side or until golden brown.
• Cut filled French toast into halves or quarters and dip in or sprinkle with sugar, if you like. Serve with hot maple syrup, if you like.

WHITE LACE INN BAKED CHERRY FRENCH TOAST

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.

CHERRY CREAM FRENCH TOAST WITH AGAVE-ALMOND BUTTER DRIZZLE RECIPE - (4.5/5)

Steps:

• Place cherries, vanilla, and 1 tsp. agave nectar in bowl; stir in 1 Tbs. warm water. Let stand 15 to 20 minutes, or until cherries have plumped. Strain, reserve liquid, and crush cherries into a paste with fork or mortar and pestle. Stir in cream cheese. Set aside. 2. Stir almond butter into reserved cherry soaking juice for drizzle. Set aside. 3. Whisk together almond milk, nutritional yeast, and remaining 1 Tbs. agave nectar in bowl. 4. Toast bread 1 to 2 minutes in toaster, or until dried, but not toasted. Spread cream cheese mixture on 2 bread slices. Top with remaining bread slices. Dip each sandwich into almond milk mixture 2 seconds; flip, and dip other side 2 seconds. 5. Coat skillet with cooking spray; heat over medium heat. Cook sandwiches in pan 3 to 4 minutes per side, or until light brown. Cut each sandwich in half, and serve drizzled with almond butter-cherry juice mixture.

CHERRY CHEESECAKE FRENCH TOAST

Steps:

• Beat cream cheese, 1 tbsp sugar, heavy whipping cream, and 1 tsp vanilla extract together until smooth. Set aside.
• In a wide bowl, whisk eggs, whole milk, vanilla extract, and sugar. Whisk until smooth and set aside.
• Preheat a large cooking pan over medium heat and add some oil for cooking the French Toast.
• Cut baguette into 1 1/2- inch thick slices. Using a serrated knife, cut each slice in the middle, width-wise. Do not cut all the way through.
• Spread some cream cheese mixture inside each baguette slice.
• Dip each stuffed slice of bread into the egg mixture, coating it well on both sides. Place each slice into the cooking pan.
• Cook on both sides until egg is completely cooked and golden-brown.
• While French Toast slices are cooking, heat up a sauce pot over medium heat.
• Once the sauce pot is hot, add brandy.
• Simmer for a couple of minutes and add the cherries and syrup and cinnamon to the pot. Save about a tablespoon of syrup for mixing with corn starch.
• Stir corn starch and some syrup together until mixed and quickly stir it into the pot. Keep slowly stirring until the mixture is heated through and thickened. Cook for a few more minutes, stirring often.
• Divide the cooked stuffed French Toast among two plates and generously top it off with cherries and sauce.

WHITE LACE INN CHERRY ALMOND CREAM CHEESE FRENCH TOAST

Steps:

• 1. Cut the loaf of white bread into cubes. Place the cubes into a greased 9 x 13-inch pan. Spread the cherries over the bread. Microwave the cream cheese to soften it. Add 1/2 cup sugar, 1 teaspoon almond extract and sour cream to cream cheese. Spread over cherries. Cut ten 1-inch slices of French bread. Place the slices over the cherries. Beat the eggs well; add the remaining 1/2 cup sugar, 1 teaspoon almond extract, the milk and cream, and beat again. Pour the egg and milk mixture over the French bread slices. Cover and refrigerate overnight. Preheat the oven to 350 degrees F. Bake covered with aluminum foil for for 40 to 50 minutes, then uncovered for the last 10 minutes to brown slightly. Let set for about 10 minutes. Sprinkle top with powdered sugar and sliced almonds before slicing into squares.

CHERRY ALMOND CREAMY CHEESE PIE

Steps:

• Mix flour, butter and almonds to make crust and press into an 8 in pie pan.
• Bake at 350 deg for about 15 minutes or until brown.
• Mix sugar, 2 teaspoon almond liquor and cream cheese together thoroughly till creamy. Fold in Cool Whip.
• Put mixture into pie shell. Mix 1 teaspoon of almond liquour with cherry pie filling. Top cheese mixture with cherry pie filling.
• Chill 2 hours or overnight.

BAKED CHERRY CHEESECAKE FRENCH TOAST

Steps:

• Spray an 8-inch or 9-inch square baking dish with cooking spray.
• Place half of the bread on the bottom of the dish.
• Place the cream cheese cubes on top of the bread.
• Spoon half of the cherry pie filling on top of the cream cheese.
• Top with the remaining half of the bread cubes.
• Whisk together remaining ingredients (eggs, milk, half and half, syrup, cinnamon, nutmeg, and vanilla).
• Pour over the top of the bread layer.
• Spoon the remaining pie filling over the top and cover with foil.
• Preheat oven to 350F. Let french toast sit while the oven is preheating, allowing the bread to absorb some of the egg mixture.
• Cover with foil and bake for 45 minutes covered. Remove foil and bake for an additional 15 minutes.
• Let cool slightly before serving with additional maple syrup if desired.

CHERRY CREAM CHEESE CAKE

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• Cream the cream cheese, butter or margarine, sugar, and vanilla together until smooth. Beat in eggs one at a time. Sift together 2 1/4 cup flour, baking powder, and salt; fold into cream cheese mixture. Dredge cherries in 1/4 cup flour, and fold into batter.
• Sprinkle pecans over the bottom of an ungreased 10 inch angel food tube pan. Bottom should be completely covered. Add a few more pecans if necessary. Spoon batter into pan on top of nuts.
• Bake for about 75 minutes, or until an inserted wooden pick comes out clean. Allow cake to cool in pan. Run knife around outside edge and center tube. Ease cake out of pan, and onto plate.