1/4
cup milk chocolate baking chips (from 11.5-oz bag)
1/2
cup roasted and salted almonds, chopped
1
jar (12 oz) cherry preserves
3
tablespoons butter
Garnish, if desired
Flaked coconut
Fresh mint leaves
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Steps
1
Heat oven to 350°F. Spray cookie sheet with 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.
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.
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