Thanks to my mom's post about stuffed french toast, Nick and I simply couldn't go on without making some of our own. Since I didn't have any cream cheese on hand, I went with the un-stuffed variety, but next time around I'll make sure I have the cream cheese!
A few points:
My mom followed the recipe over at The Flour Alchemist, which calls for blending vanilla extract in with the cream cheese. If you're using cherry topping like my mom did, I would definitely recommend using almond extract instead of vanilla - cherry and almond go beautifully together! Also, I would probably blend some of the strained cherries into the filling, then just use the juice as a syrup on top - I love a chunky filling!
Now, for my un-stuffed version, I decided to use a topping that I learned at school, homemade moreno cherries. The most amazing thing you've ever tasted - it will change your life, I promise.
3 cups frozen cherries
1/2 cup brown sugar
1/2 cup light corn syrup
1/4 cup honey
1 tablespoon balsamic vinegar
1 tablespoon almond extract
Put all ingredients in a sauce pan and simmer on low, stirring occasionally, until sugar has dissolved and sauce is thickened.
I served this on top of my french toast, but it would also be excellent on ice cream or cheese cake. It also saves really well in the refrigerator.
My ailing Butternut - [image: the sick house] Sharing my bed with the other kid this week.