We served this as a brunch item when I worked as a line cook in Northern Michigan. It’s kind of messy to prepare, but wickedly popular. I decided to easy-it-up with canned cherry pie filling, but feel free to create your own with fresh or frozen berries. Happy Tuesday!
- 1 Can Cherry Pie Filling
- 1 t. Almond Extract
- 1 Loaf Brioche or Thick French Bread (Day Old Preferred)
- 6 -8 Eggs
- 1/2 Cup Whole Milk
- 2-3 T. Butter
- Fresh Nutmeg
- Powdered Sugar
Pour pie filling into a bowl and add the almond extract. Stir to incorporate and set aside. Slice the bread into 1 inch slices.
In a large glass bowl, whisk the eggs with the milk and grate a little fresh nutmeg into it. Set a large, non-stick pan over medium heat and melt the butter, a little bit at time for each batch. Dip 4 pieces of bread in the egg mixture, turning it over and coating it well. Place bread in the pan and let cook for about 1 minute. Spoon some of the cherry filling onto the tops of the bread and top with other piece of bread, cooked side up.
The other way to do this is to make a sandwich with the cherry filling and dip the entire thing in the egg mixture, then cook in the butter over medium high heat until golden brown. Place on a sheet pan and put into a 325 degree oven to firm up.
It’s way messy, but turns out beautifully! Cut in half on the bias, sprinkle with a little powdered sugar, add a bowl of fruit and a steaming cup of coffee ~ breakfast is served.
Leave a Reply