Stuffed French Toast
- Total Time
This twist on the classic breakfast dish includes rum-soaked cherries and almonds— an indulgent and delicious way to start your day!
dried cherries⅓ cup(s), chopped
rum½ fl oz, dark
egg bread11 oz, or challah (8 slices)
chopped almonds1 Tbsp, finely chopped
egg white(s)2 large
low-fat buttermilk¼ cup(s)
confectioners' sugar1 tsp
- Combine cherries and rum in cup; let soak abuot 10 minutes, stirring once or twice.
- Meanwhile, spray baking sheet with nonstick spray and place in oven. Preheat oven to 400°F.
- Place 4 slices of bread in shallow baking pan in single layer. Stir almonds into cherry mixture; sprinkle evenly over bread. Top each slice of bread with second slice of bread. Beat Together egg, egg whites, and buttermilk in 2-cup glass measure. Pour evenly over stuffed bread, then turn bread over to coat evenly. Let stand 10 minutes, pressing edges of bread together to seal.
- With wide spatula, transfer stuffed bread to preheated prepared baking sheet. Bake 10 minutes; turn over and bake until French toast is well browned and cooked through, about 6 minutes. Dust with confectioners' sugar.