Who could imagine that one of Door County’s historic country inns would capture the crown in ABC TV’s Good Morning America Best Breakfast Challenge?
From the kitchen of Door County’s White Gull Inn in Fish Creek, Wisconsin comes chef Julie Zak‘s recipe for Cherry-Stuffed French Toast.
|Cook Time: 30-60 min
1 loaf egg bread, unsliced
1 8-ounce packages cheese cream, room temperature
2 cups tart Montmorency cherries, drained, divided
2 cups milk
cinnamon, for garnish
powdered sugar, for garnish
maple syrup, for garnish
Trim ends from loaf and cut bread into six 1 1/2 inch thick slices. Make a cut three-quarters down the middle of each slice. Bread will appear to have to separate slices, but will be joined together at the bottom. Set aside.
In a small bowl, mix together cream cheese and one cup of the cherries. Spread approximately 1/6 cup of the mixture into the pocket of each slice of bread. Gently press slices together, evenly distributing filling.
In a separate bowl, beat eggs and milk together. Dip stuffed slices into egg mixture and coat all sides. Place immediately on a lightly oiled, heated griddle and sprinkle with cinnamon. Cook over medium heat until golden brown, turning to cook second side.
Remove cooked slices from griddle and place on a cutting board. Gently make a diagonal cut through each slice, forming two triangles. Arrange two triangles on individual plates. Sprinkle with powdered sugar and remaining cherries. Serve with maple syrup and butter.