In a small bowl, stir together the
Cream Cheese (1 cup)
Frozen Cherries (2 cups)
Cherry Juice (2 Tbsp)
Honey (3 Tbsp)
Salt (1 pinch)
Pistachios (1/4 cup)
. Mix until evenly combined and the mixture turns a light violet hue.
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.
Transfer the stuffed challah onto a baking sheet and place in the fridge or freezer to chill and firm up, about 30 minutes.
Heat a heavy duty skillet or griddle over medium-high heat. In a shallow dish, whisk together the
Milk (1 cup)
Heavy Cream (1 cup)
Vanilla Extract (1 tsp)
Ground Cinnamon (1 Tbsp)
Salt (1/2 tsp)
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.
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.
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.
Serve with a dusting of
Powdered Confectioners Sugar (to taste)
, a sprinkling of chopped pistachios and of course,
Maple Syrup (to taste)