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James's Stuffed French Toast with Pecans Cherry Sauce

Ingredients:
French Toast
Pam cooking oil spray
16 slices of bread, crusts removed ( I use Buttermilk; sourdough is also good)
8 oz. cream cheese
9 eggs
2 c. milk
1/2 c. maple syrup

Cherry Sauce
1 can pitted bing cherries (16 1/2 oz.) in heavy syrup
1/3 c. maple syrup
1 to 2 T. brown sugar, depending on your preference
1T. corn starch mixed with 1/4 c. cold water

Pecan Garnish
1 c. toasted pecans

Preparation:
The night before:
Spray a 9" x 13" pan with cooking oil. Line bottom of pan with bread. Top bread with slices of cream cheese. The cream cheese will smooth out during baking, so it doesn't need to be spread too carefully. Top with more slices of bread. In a mixing bowl, beat together eggs, milk and maple syrup. Pour liquids mixture over the bread. Cover with aluminum foil sprayed with Pam and refrigerate overnight.

Serving day:
Preheat oven to 350 degrees. Toast pecans in the oven for about 8 minutes, until just brown. Set aside. Bake French Toast for 45 minutes covered. Uncover and continue baking until top appears dry and edges are brown, about 15-20 minutes longer. Let rest about 5-10 minutes after it comes out of oven.

While French Toast is baking, make

Cherry Sauce. Combine cherries with the syrup from the can, maple syrup and brown sugar in a sauce pan. Bring to boil. Watch carefully, it can boil over! Once boiling, add corn starch mixture to achieve the consistency you desire. Boil 1 minute longer and set aside.

It takes so little to be nice.

- Helen Spain