Saturday, August 1, 2009

Hazelnut French Toast with Cherry Compote


1 Loaf of Bread (I use whole wheat)
4 large eggs
1 16 oz bottle Coffee Mate Hazelnut Biscotti Creamer
1 Tbs ground cinnamon
1 lb Cherries, pitted


Pit the cherries and place them in the blender or food processor. Blend until mostly smooth (it will be a little chunky). Set aside.

Pre-heat a griddle to 350 degrees (or over medium heat if using the stove top).

In a large, wide bowl, beat together the eggs, creamer, and cinnamon. Once the griddle is hot, dip each slice of bread into the egg mixture, turning to coat. Place on the griddle. Repeat for as many slices as will fit. Cook them until golden brown on first side (about 4 minutes) and flip to second side.

Once finished cooking, serve them with a dollop of cherry compote on top.

Serves about 8 (2 slices each)

To see what I spent on this recipe, visit my other blog here.

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