French Toast with Fresh Cherry Sauce

French Toast with Fresh Cherry Sauce

French toast for dinner? The pantry pickin’s are slim so why not. I’m always looking for ways to use bread that’s almost stale. I have a challah bread that’s several days old (the ultimate French Toast bread) and leftover Traverse City Cherry Sauce from Friday’s dinnerFeed. Three eggs later and dinnerFeed is decided!

If you prefer your French toast creamy, let it soak longer in the custard. Prefer it drier? Pull the bread out sooner. If you’d like to cut calories, substitute milk for the half-and-half. If you enjoy a crunchy crust use canola oil in place of the butter. (If you decide to change the name to “Italian Toast” that works too!)

Today is the last day Traverse City Cherries are on sale at Plum Market. (I rhapsodized about this lovely specimen in detail on Friday’s dinnerFeed.)This simple, versatile sauce was such a hit with the smoked pork on Friday, the family requested an encore.

Recipe: French Toast with Fresh Cherry Sauce


  • 1 cup half-and-half
  • 3 large eggs
  • 1 tablespoon brown sugar
  • 8 (1/2-inch) slices day-old country loaf, brioche or challah bread*
  • 2-3 tablespoons unsalted butter
  • Traverse City Cherry Sauce (see dinnerfeed for this simple recipe), chilled


  1. Preheat oven to 250˚.
  2. In a medium size bowl, whisk together the half-and-half, eggs, brown sugar and a pinch of salt. Pour custard mixture into a shallow an and set aside.
  3. Dip bread into mixture, allow to soak for a minute on each side the shake off excess batter.
  4. Over medium-low heat, melt 1 tablespoon of butter in a nonstick saute pan. Place 2 slices of bread at a time into the pan and cook until golden brown, about 3-4 minutes per side. Repeat with remaining slices adding additional butter as desired.
  5. Keep French Toast warm by placing on paper towel-lined baking sheet in.

*I’ve used day-old Italian and cinnamon raisin, also with delicious results. (Yes, and even French!)

Time: 25 minutes (if sauce is made)

Number of servings (yield): 4-6

Copyright © Peggy Lampman’s dinnerFeed.

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