Stuffed French Toast
- Total Time
Baking rather than griddling the toast saves steps, pares fat, and eliminates mess—and it produces crisper French toast.
dried cherries⅓ cup(s)
86-proof liquor½ fl oz, Golden Rum
challah bread8 slice(s)
chopped almonds1 Tbsp
egg white(s)2 large
low-fat buttermilk¼ cup(s), low-fat
powdered sugar1 tsp
- Combine the cherries and rum in a small bowl. Let the mixture soak for 10 minutes.
- Place a heavy-gauge nonstick baking sheet in the oven and preheat the oven to 400°F. Lay 4 slices of the bread on a large plate. Mix the almonds with the cherries and rum, then scatter 2 tablespoons of the mixture over each slice. Top each with a second slice of bread. In a small bowl, beat the egg with the egg whites and buttermilk. Pour over the stuffed toast and turn the toast over to coat evenly. Let stand 10 minutes, then press the edges down to seal.
- Spray the heated baking sheet with nonstick spray. Transfer the stuffed toast to the baking sheet and bake 10 minutes, then turn the toast over and bake until well browned and bubbling, 6–7 minutes longer. Dust with confectioners’ sugar before serving.