- 8 slices French bread (1 inch thick)
- 6 Eggland's Best Eggs, lightly beaten
- 1-1/2 cups 2% milk
- 1/3 cup maple syrup
- 2 tablespoons sugar
- 1 tablespoon grated orange peel
- 1/8 teaspoon salt
- CHERRY TOPPING:
- 4 cups fresh or frozen pitted sweet cherries
- 1/2 cup orange juice
- 1 tablespoon sugar
- 4 teaspoons cornstarch
- 4 teaspoons cold water
- Vanilla yogurt
- Place the bread in a greased 15-in. x 10-in. x 1-in. baking pan. In a large bowl, whisk the eggs, milk, syrup, sugar, orange peel and salt. Pour over bread; turn to coat. Cover and refrigerate overnight. In another large bowl, combine the cherries, orange juice and sugar. Cover and refrigerate overnight.
- Transfer bread slices to another greased 15-in. x 10-in. x 1-in. baking pan. Discard any remaining egg mixture. Bake at 400° for 7-9 minutes or until golden brown.
- Meanwhile, in a small saucepan, combine cornstarch and water until smooth. Stir in the reserved cherry mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve over French toast; drizzle with yogurt. Yield: 4 servings.
Originally published as Sweet Cherry French Toast in Taste of Home April/May 2006
Reviews for Sweet Cherry French Toast
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Sort By :
Reviewed Jul. 6, 2014
Excellent French toast. I made breakfast for dinner with bacon on the side.
Reviewed Dec. 7, 2013
All family members liked it.
More Recipe Collections
- All Taste of Home Magazine Recipes >
- Breakfast Recipes >
- Cherry Recipes >
- Comfort Food Breakfast Recipes >
- Comfort Food Recipes >
- Easter Breakfast Recipes >
- Easter Brunch Recipes >
- Easter Recipes >
- French Toast Recipes >
- Make-Ahead Recipes >
- Taste of Home Magazine Breakfast >
- Taste of Home Magazine Brunch Recipes >