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Baked Cherry French Toast
Servings: 8 -10 servings
Ingredients
- 1 loaf Volkers Bakery Orange Cranberry Bread cubed*
- 6 Oakdell eggs
- 1 ½ cups Meadow Gold half and half
- 1 ½ teaspoons Dutch Mill imitation vanilla
- Redmond Real Salt fine salt
- ½ cup Xagave agave nectar*
- 1 tablespoon Cornaby’s Thick Gel Food Starch corn starch**
- Zest of 1 orange
- 4 cups McMullin Orchards cherries pitted and halved*
- ¼ cup Meadow Gold butter melted
- Kodiak Mountain Berry Syrup for serving
Instructions
- Spread bread evenly in a jelly roll pan and toast for 20 minutes at 350°. Cool to room temperature.
- In a medium bowl beat together eggs, half-and-half, vanilla, and a pinch of salt. Pour egg mixture over cooled toasted bread. Cover and refrigerate overnight.
- Combine agave, cornstarch, orange zest and a pinch of salt. Fold in cherries. Pour into a greased 13x9 baking pan.
- Place the chilled bread mixture on top of the fruit mixture. Drizzle the melted butter over the bread.
- Bake at 400° for 30 minutes or until golden brown and sauce has thickened. Cover with foil if the top is getting too brown.
Notes
*You can substitute 1 ½ pounds of your favorite dense, chewy bread, ⅔ cup sugar instead of the agave and any sweet fruit that is in season. **If using frozen cherries add an additional 1 tablespoon corn starch