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“'French Toast' by Donna Kelly”
READY IN:
1hr 15mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

  • 1 cup heavy cream, whipped
  • 14 cup sugar
  • 1 teaspoon vanilla
  • 8 ounces whipped cream cheese
  • 1 cup milk
  • 3 large eggs
  • 1 teaspoon almond extract
  • 12 teaspoon salt
  • red food coloring, a few drops if desired
  • 8 slices day-old firm white bread
  • Chunky Cherry Syrup
  • 1 (14 ounce) can sour pitted cherries, drained and diced
  • 1 cup corn syrup
  • 12 cup sugar
  • red food coloring (optional)

Directions

  1. Using a hand mixer, mix the whipped cream, sugar, vanilla, and cream cheese together in a bowl; chill.
  2. In a pie plate or other shallow pan, whisk together the milk, eggs, almond extract, and salt.
  3. Add a few drops of red food coloring to make mixture pink, if desired.
  4. Cut bread slices into large heart shapes with a heart-shaped cookie cutter.
  5. Soak bread slices in egg mixture for 10 seconds on each side.
  6. Heat a frying pan sprayed with nonstick cooking spray over medium heat.
  7. Cover and cook soaked bread in pan 2-3 minutes on each side, or until lightly browned.
  8. Let each slice cool to room temperature.
  9. Place 1/4 of the chilled cream filling between two French toast slices.
  10. Ladle generously with Chunky Cherry Syrup and serve sprinkled with powdered sugar as a garnish.
  11. Make Cherry Syrup: add cherries to a saucepan; add in corn syrup and sugar.
  12. Bring to a full rolling boil.
  13. Decrease heat and let simmer 25-30 minutes, or until thickened.
  14. Turn off heat and add a few drops of red food coloring, if desired.
  15. Let cool to warm and serve; may store in refrigerator for up to 2 weeks.

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