Cooking Instructions
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Step 1
In a small bowl, stir together the
Cream Cheese (225 g)
, thawed
Frozen Cherries (455 g)
,
Cherry Juice (30 mL)
,
Honey (65 g)
,
Salt (1 pinch)
and
Pistachios (30 g)
. Mix until evenly combined and the mixture turns a light violet hue.
Step 2
Slice the
Challah Bread (1)
into 8 slices. Down the middle of each challah slice, create a pocket, but don't cut all the way down. Stuff each challah slice with a hearty amount of filling.
Step 3
Transfer the stuffed challah onto a baking sheet and place in the fridge or freezer to chill and firm up, about 30 minutes.
Step 4
Heat a heavy duty skillet or griddle over medium-high heat. In a shallow dish, whisk together the
Milk (240 mL)
,
Heavy Cream (240 mL)
,
Eggs (3)
,
Vanilla Extract (5 mL)
,
Ground Cinnamon (8 g)
, and
Salt (3 g)
.
Step 5
Dip the stuffed challah into the milk/cream mixture turning every so often to allow the bread to soak up the liquid. Since the slices are pretty thick, make sure they soak up enough liquid.
Step 6
Add a pat of
Unsalted Butter (to taste)
into the skillet to melt and spread around. Place the soaked french toast, two pieces at a time and cook for about 3 to 5 minutes on the first side, or until golden brown all around.
Step 7
Flip the french toast over and continue to cook for another 3 minutes. Keep the finished toast on a baking sheet in a 250 F oven while you cook the rest.
Step 8
Serve with a dusting of
Powdered Confectioners Sugar (to taste)
, a sprinkling of chopped pistachios and of course,
Maple Syrup (to taste)
. Enjoy!
