Cherry-Stuffed French Toast

By Kay Logsdon and Guest Contributor | September 18, 2018 4:45 pm

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Serves

This recipe for Cherry-Stuffed French Toast is from The White Gull Inn Centennial Cookbook by owners Andy and Jan Coulson.

Restauranteurs are careful with their recipes—a craving for one is, after all, often what keeps people coming back. However, once a national TV program had the recipe for the White Gull Inn’s Door County Cherry-Stuffed French Toast, it was all over! Now, in the second edition of the Inn’s cookbook, they’ve shared it with The Food Channel as well.

Recipes And A Little History, Too

The cookbook has many other great recipes, as well as stories about the Inn’s history and the people who have helped make it the longest continuously operating inn in Door County, WI. You’ll learn about the fish boil and how it got started, how a German immigrant fell in love with the village of Fish Creek and started an inn, and how the seasonal foods of the area play into the restaurant menu.

Recipes range from breakfast specialties and breads (like Maple Pecan Scones with Maple Butter), to Door County Chilled Cherry Soup with Cinnamon Croutons, to the White Gull Inn Potato Salad or Coleslaw, and all the way to its own White Gull Inn Fish Boil recipe.

In tribute to cherry season, here is The White Gull Inn’s Door County Cherry-Stuffed French Toast, made with Montmorency cherries from Seaquist Farms.

Recipe used with permission from the owners of the White Gull Inn.

This is part of The Food Channel‘s coverage of Door County, Wisconsin, from a recent tour hosted by the Door County Visitor’s Bureau. Find all the stories in the series here.

Travel accommodations and tour arrangements in Door County were provided by the Door County Visitors Bureau in conjunction with Geiger & Associates Public Relations.

1 loaf unsliced egg bread
2 packages (8 ounces each) cream cheese, room temperature
2 cups tart Montmorency cherries, drained, divided
3 eggs
½ cup milk
As Needed cinnamon
As Needed powdered sugar

1 Trim ends from loaf and cut bread into six 1 ½-inch thick slices. Make a cut three-quarters down the middle of each slice. (Bread will appear to have two separate slices, but will be joined together at bottom). Set aside.
2 In a small bowl, mix together cream cheese and one cup of the cherries. Spread approximately 1/6 of the mixture into the pocket of each slice of bread. Gently press slices together, evenly distributing filling.
3 In a separate bowl, beat eggs and milk together. Dip stuffed slices into egg mixture and coat all sides. Place immediately on a lightly oiled, heated griddle and sprinkle with cinnamon. Cook over medium heat until gold brown, turning to cook second side.
4 Removed cooked slices from griddle and place on a cutting board. Gently cut each piece in half, forming two triangles. Arrange two triangles on individual plates. Sprinkle with powdered sugar and remaining cherries. Serve with maple syrup and butter.