Cherry-Stuffed French Toast

Recipes range from breakfast specialties and breads (like Maple Pecan Scones with Maple Butter), to Door County Chilled Cherry Soup with Cinnamon Croutons, to the White Gull Inn Potato Salad or Coleslaw, and all the way to its own White Gull Inn Fish Boil recipe.

Ingredients

• 1 loaf unsliced egg bread
• 2 packages (8 ounces each) cream cheese, room temperature
• 2 cups tart Montmorency cherries, drained, divided
• 3 eggs
• ½ cup milk
• As Needed cinnamon
• As Needed powdered sugar

Preparation

• 1 Trim ends from loaf and cut bread into six 1 ½-inch thick slices. Make a cut three-quarters down the middle of each slice. (Bread will appear to have two separate slices, but will be joined together at bottom). Set aside.
• 2 In a small bowl, mix together cream cheese and one cup of the cherries. Spread approximately 1/6 of the mixture into the pocket of each slice of bread. Gently press slices together, evenly distributing filling.
• 3 In a separate bowl, beat eggs and milk together. Dip stuffed slices into egg mixture and coat all sides. Place immediately on a lightly oiled, heated griddle and sprinkle with cinnamon. Cook over medium heat until gold brown, turning to cook second side.
• 4 Removed cooked slices from griddle and place on a cutting board. Gently cut each piece in half, forming two triangles. Arrange two triangles on individual plates. Sprinkle with powdered sugar and remaining cherries. Serve with maple syrup and butter.