Cherry Wisconsin Cheese Stuffed French Toast

Servings: 50

8 cups dried tart cherries
1 quart rum
100 slices French bread, bias cut 1 1/2 inches thick
4 eggs
2 pounds Wisconsin Mascarpone cheese
1/2 cup confectioners’ sugar

Egg Mixture
8 eggs, beaten
2 quarts milk
1/4 cup vanilla extract
2 tablespoons cinnamon
1 tablespoon grated nutmeg
butter, melted

Buttered Cherry Sauce
2 cups butter
2 quarts cherry juice blend
1 cup granulated sugar
1/2 cup cornstarch
1/2 cup water

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.

For French toast, cut pockets through the side of each slice of bread.

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.

Prepare egg mixture by combining eggs, milk, vanilla, cinnamon and nutmeg in a large bowl; mix well.

Pour butter, one tablespoon at a time, onto a preheated 350° F 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.

Bake at 350°F for 20 minutes, or until bread slices are puffed and filling is hot. Top French toast with warm Buttered Cherry Sauce.

Buttered Cherry Sauce: Combine the 4 cups of reserved cherries, one pond butter, cherry juice blend and sugar in a large saucepan. Simmer, stirring occasionally, until butter is completely melted.

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 ounces of sauce over each 2 slice serving French toast.

Recipe and photograph provided courtesy of the Wisconsin Milk Marketing Board, Inc.