French Toast With Brandied Cherry Sauce

• FOR THE CHERRY SAUCE:
• 2 cups Bing Cherries, Pitted And Halved
• 1/4 cups Sugar
• 2 Tablespoons Water
• 1 Tablespoon Brandy
• 1/2 pinches Salt
• 1 teaspoon Cornstarch, Dissolved In An Equal Amount Of Water
• 1 teaspoon Lemon Juice
• FOR THE FRENCH TOAST:
• 2 whole Large Eggs
• 2 Tablespoons Whole Milk Or Cream
• 1 dash Vanilla Extract
• 2 pinches Cinnamon
• 1 pinch Salt
• 2 Tablespoons Butter
• 4 slices Day-old Challah Bread (See Note)

1. For the cherry sauce:
2. Combine cherries, sugar, water, brandy, and salt in a small sauce pan. Bring mixture to a boil, reduce heat to medium-low and simmer for 15-20 minutes or until cherries are softened. Dissolve cornstarch in 1 teaspoon of water. Stir into cherries and return heat to a boil. Cook about 1 minute or until thickened. Stir in lemon juice. Keep warm.
3. For the French toast:
4. Beat together eggs, milk, vanilla, cinnamon and salt. Heat a large, nonstick pan over medium heat. Melt butter in pan, using 1 tablespoon for every 2 slices of bread. Dip bread in egg mixture, coating both sides, and shake off any excess before adding to pan. Cook about 1 1/2 to 2 minutes per side or until golden brown. Top French toast with cherry sauce, whipped cream or chopped nuts, if desired. Enjoy.
5. Note: If using fresh bread, place on a baking sheet in a 325u0b0F oven and partially dry out for about 3-4 minutes, flipping halfway through.

bing cherries, ubc, water, brandy, salt, cornstarch, lemon juice, eggs, milk, vanilla, cinnamon, salt, butter, bread

Taken from tastykitchen.com/recipes/breakfastbrunch/french-toast-with-brandied-cherry-sauce/ (may not work)