This is a new breakfast favorite, approved by Keith and Maggie. You can tell if a recipe is really good if Maggie has to be put in her room and I believe she was in timeout for the preperation and eating.
1 cup plus 2 tablespoons sugar, divided
2 tablespoons cornstarch
3/4 cup of water
4 cups pitted frozen cherries, thawed (we used raspberries instead, i'm sure strawberries would be good too)
1 package (8oz) cream cheese, softened
1 cup confectioners' sugar
12 slices texas toast
1 egg
1 cup milk
For cherry/raspberry sauce, combine one cup sugar and cornstarch in a small saucepan. Stir in the water until smooth. Add fruit. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Remove from the heat and set aside.
In a small bowl, beat cream cheese and confectioners' sugar until smooth. Spread over six slices of bread; top with remaining bread. In a shallow bowl, whisk the egg, milk and remaining sugar. Dip both sides of bread into egg mixture.
In a large nonstick skillet coated with cooking spray, toast bread on both sides until golden brown. Serve with fruit sauce.
Serves 6.
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