White Gull Inn’s Door County Cherry-Stuffed French Toast

White Gull Inn’s Door County Cherry-Stuffed French Toast

(Voted America’s Favorite Breakfast by viewers of Good Morning America, 2010)

Yield:  6 servings

1 loaf unsliced egg bread

2 packages 8 oz. cream cheese, room temperature

2 cups tart Montmorency cherries, drained, divided*

3 eggs

½ cup milk

Cinnamon

Powdered Sugar

Trim ends from loaf and cut bread into six 1.5 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.

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. 

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 golden brown, turning to cook second side. 

Remove 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.

*Frozen Montmorency cherries are sold in some supermarkets and specialty food stores

and also can be purchased at or ordered directly from several  Door County orchards and farm markets.  For information on where frozen Door County cherries are sold near you, or to order from our supplier, Seaquist Orchards in Ellison Bay,  email Robin Seaquist, rseaquist@dcwis.com.