How to make it

  • 1. Finely chop the pecans. Set aside.
  • 2. In a medium bowl, whip the cream cheese, sour cream, and extract. Fold in the jam. Spread the cherry and cream cheese mixture between two slices of bread sandwich-style.
  • 3. Whisk the eggs and milk together. Dip the sandwiches in the egg mixture and then dredge the egg-coated sandwiches in the crushed pecans.
  • 4. Cook the coated sandwiches on a hot griddle or in a frying pan first on one side and then the other. Serve immediately with fruit syrup or maple syrup.
  • Yield is about four double French toast sandwiches.
  • Fruit and Cream Cheese Variations:
  • Instead of cherry jam, try other jams of your choosing. Consider Boysenberry Jam, Strawberry Rhubarb Jam, or Red Currant Jelly. Mix the jam or jelly with the cream cheese.

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