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.
Fridaaay! Links - Mother’s Day is next weekend, so arrange for some sweetness. Above photo is from Heather Evan’s “Smith’s Seen Not Heard” project I have a weakness for ar...