Stuffed French Toast with Cherry Salsa

TOTAL TIME: 46 min
Prep: 38 min
Inactive Prep: --
Cook: 8 min
 
YIELD: 4 servings
LEVEL: Intermediate

ingredients

CHERRY SALSA:
  • 3 fresh mint leaves, chopped
  • 1 tablespoon honey
  • 1 tablespoon maple syrup
STUFFED FRENCH TOAST:
  • 8 slices whole-wheat sandwich bread
  • 3/4 cup cream cheese, softened
  • 3/4 teaspoon ground green cardamom
  • 3/4 teaspoon ground fennel
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Directions

For the cherry salsa: Combine the cherries, paprika, cardamom, cloves, mint, honey and maple syrup in a bowl. Mix well and set aside.

For the French toast: Using a biscuit cutter or an empty can, cut a round from each slice of bread.

In a medium bowl, combine the cream cheese, 1/2 teaspoon of the cardamom, 1/2 teaspoon of the fennel, 1 pinch of the cloves and all of the jaggery. Mix until well blended.

Spread a heaping tablespoon of the cream cheese mixture onto a bread round. Top with a second round to form a sandwich. Repeat with the remaining rounds.

Heat a griddle or large skillet over medium-low heat.

In a baking dish, whisk the eggs with the remaining 1/4 teaspoon cardamom, 1/4 teaspoon fennel and pinch cloves. Dip the stuffed bread rounds into the egg mixture, making sure that each is coated on all sides and has absorbed the egg mixture, 10 to 15 seconds of soaking per side.

Use the butter to grease the griddle. Place the egg-soaked 'sandwiches' on the griddle and cook 2 to 3 minutes per side, until lightly browned; then, using tongs, slowly roll them on their edges to ensure all sides are fully cooked.

Transfer to the French toast to plates, top with some of the cherry salsa and serve.

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5

Newest Ratings and Reviews

Read all 2 reviews

  • on August 29, 2014

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    Different...but DELICIOUS! I was a bit worried about the spices at first, but after taking my first bite, I couldn't get enough of it!

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  • on March 01, 2014

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    This was so good and so easy. A home run, and great way to start your day. The creative use of spices. I doubled the recipe- but ran out of cherries, so I used some frozen berries drained -Also , I had to make a gluten free version, using a gluten free bagel for my daughter. I will make this again. Thank you.

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