Pillsbury® crusty French loaf slices hide the surprise creamy chocolate chip pocket in French toast, topped with a warm, tart cherry sauce. Mmm.
Bake-Off® Contest 45, 2012
Beverly Weaver Rossell
Morgantown, Indiana
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1
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can Pillsbury™ refrigerated crusty French loaf
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1/2
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cup coconut milk (from 13.66-oz can)
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1
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egg
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1
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package (8 oz) cream cheese, softened
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1
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tablespoon sugar
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1/2
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teaspoon pure almond extract
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1/2
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cup flaked coconut
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1/4
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cup milk chocolate baking chips (from 11.5-oz bag)
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1/2
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cup roasted and salted almonds, chopped
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1
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jar (12 oz) cherry preserves
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3
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tablespoons butter
Garnish, if desired
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-
Flaked coconut
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-
Fresh mint leaves
Steps
-
1
Heat oven to 350°F. Spray cookie sheet with Crisco® Butter Flavor No-Stick Cooking Spray. Place dough, seam side down, on cookie sheet. Using sharp knife, cut 5 diagonal 1/2-inch-deep slashes on top of dough. In small bowl, beat together coconut milk and egg. Lightly brush top and sides of loaf with egg mixture; refrigerate remaining egg mixture.
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2
Bake 24 to 30 minutes or until golden brown. Transfer loaf to cooling rack. Cool 5 minutes.
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3
Meanwhile, in medium bowl, beat cream cheese, sugar and almond extract with electric mixer on medium speed until blended. Stir in coconut, chocolate chips and almonds; set aside.
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4
Using sharp bread knife, cut thin slice off each end of loaf; discard. Cut loaf into 8 thick slices. Cut each bread slice crosswise down center to within 1/4 inch of bottom to form pocket. Spoon 2 rounded tablespoons cream cheese mixture into each pocket. Press gently to close.
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5
Dip stuffed slices in reserved egg mixture. Spray 12-inch skillet generously with Crisco® Butter Flavor Cooking Spray. Cook slices over medium-high heat about 4 minutes, turning once, or until golden brown.
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6
Meanwhile, in small saucepan over medium heat, stir together cherry preserves and butter until mixture is warm and butter is melted. Serve French toast slices topped with warm cherry mixture. Garnish with coconut and mint.
-
1
Heat oven to 350°F. Spray cookie sheet with Crisco® Butter Flavor No-Stick Cooking Spray. Place dough, seam side down, on cookie sheet. Using sharp knife, cut 5 diagonal 1/2-inch-deep slashes on top of dough. In small bowl, beat together coconut milk and egg. Lightly brush top and sides of loaf with egg mixture; refrigerate remaining egg mixture.
-
2
Bake 24 to 30 minutes or until golden brown. Transfer loaf to cooling rack. Cool 5 minutes.
-
3
Meanwhile, in medium bowl, beat cream cheese, sugar and almond extract with electric mixer on medium speed until blended. Stir in coconut, chocolate chips and almonds; set aside.
-
4
Using sharp bread knife, cut thin slice off each end of loaf; discard. Cut loaf into 8 thick slices. Cut each bread slice crosswise down center to within 1/4 inch of bottom to form pocket. Spoon 2 rounded tablespoons cream cheese mixture into each pocket. Press gently to close.
-
5
Dip stuffed slices in reserved egg mixture. Spray 12-inch skillet generously with Crisco® Butter Flavor Cooking Spray. Cook slices over medium-high heat about 4 minutes, turning once, or until golden brown.
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6
Meanwhile, in small saucepan over medium heat, stir together cherry preserves and butter until mixture is warm and butter is melted. Serve French toast slices topped with warm cherry mixture. Garnish with coconut and mint.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Serving
- Calories
- 520
- Calories from Fat
- 250
% Daily Value
- Total Fat
- 27g
- 42%
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- Saturated Fat
- 15g
- 75%
- Trans Fat
- 0g
- Cholesterol
- 70mg
- 23%
- Sodium
- 420mg
- 17%
- Total Carbohydrate
- 59g
- 20%
-
- Dietary Fiber
- 2g
- 8%
- Sugars
- 31g
- Protein
- 8g
- Vitamin A
- 10%
- 10%
- Vitamin C
- 4%
- 4%
- Calcium
- 8%
- 8%
- Iron
- 10%
- 10%
Exchanges:
2 Starch; 0 Fruit; 2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 5 Fat;
Carbohydrate Choice
4
*Percent Daily Values are based on a 2,000 calorie diet.
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