My family loves this warm French toast on cold mornings in the North Carolina mountains where we take our yearly vacation. Each year, I alter the recipe slightly by experimenting with different dried fruits. —Jackie Lintz, Cocoa Beach, Florida
- 1-1/2 cups maple syrup
- 1 package (8 ounces) dried fruit, diced
- 1/4 cup chopped walnuts
- 12 slices Italian or French bread (cut diagonally 1 inch thick)
- 1-1/3 cups shredded sharp cheddar cheese
- 4 eggs
- 2 cups milk
- 1/4 teaspoon salt
- In a large bowl, combine the syrup, fruit and walnuts; cover and let stand overnight.
- Cut a slit in the crust of each slice of bread to form a pocket. Stuff each pocket with 2 tablespoons cheese. In a large bowl, whisk the eggs, milk and salt; soak bread for 2 minutes per side. Cook on a greased hot griddle until golden brown on both sides. Serve with dried fruit syrup. Yield: 6 servings.
Originally published as Cheddar French Toast with Dried Fruit Syrup in Cookin' Up Country Breakfasts Cookbook 1994, p45
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