Baked Cherry French Toast
Saturday, August 11, 2012 at 6:15PM Forgive the picture
I don't normally post recipes to the blog that I've only had a chance to shoot with Instagram. I love Instagram, but the filters hardly do the food justice.
But today has been beyond dismal in terms of rain, and I never saw a good chance to shoot this. And since I plan to enjoy what remains of the dish as tomorrow's breakfast, I thought I should go ahead share.
A couple of notes: this recipe is based off of this recipe from Cooking Light. If you don't have fresh cherries on hand or are looking for a citrus twist, give it a try. I feel certain you could also try out a different preserve from the strawberry I used and maybe even some different fresh berries.
Are you on Instagram? If so, follow me. I'd love to connect with you there.
Baked Cherry French Toast
Ingredients (6 to 8 servings)
- 1 (12-ounce) sourdough French bread loaf, cut into 12 slices
- 1/2 cup strawberry preserves
- 2 cups fresh cherries, pitted
- 2 cups 1% low-fat milk
- 1/2 cup sugar
- 1 teaspoon vanilla extract
- 5 large eggs
- 1 tablespoon Turbinado sugar
Instructions
Arrange 6 bread slices in a single layer in a 2-quart baking dish coated with cooking spray.
Combine preserves and fresh cherries. Spoon evenly over bread; top with remaining bread slices.
Combine milk, eggs, sugar and vanilla, stirring with a whisk. Pour over bread. Cover and refrigerate 8 hours or overnight.
Preheat oven to 350°.
Sprinkle casserole with Turbinado sugar. Bake at 350° for 45 minutes or until golden. Let stand 5 minutes before serving.
