A wonderful treat—French toast stuffed with cream cheese and chocolate and topped with cherries.

2 8-ounce packages cream cheese
2 tablespoons powdered sugar
1/2 cup miniature semi-sweet chocolate chips
Loaf of French bread, sliced into 12 thick pieces (Can substitute regular bread)
1 16 ounce can pitted dark cherries
1/4 cup sugar
3 tablespoons cornstarch
1/2 cup cold water
1 1/2 cups water
1/4 teaspoon nutmeg
5 eggs
1 1/2 cups milk
2 teaspoons sugar
1 teaspoon vanilla

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Filling: Beat together: 2 8-ounce packages cream cheese and 2 tablespoons powdered sugar—until smooth.

Add: 1/2 cup miniature semi-sweet chocolate chips.

Slice a loaf of French bread into 12 thick pieces. Cut a pocket in the top of the slice and fill each with cheese mixture. ( Can substitute 2 slices of regular bread.)

Sauce: Prepare ahead to keep warm. Heat in a saucepan 1 16 ounce can pitted dark cherries and juice and 1/4 cup sugar.

Dissolve: 3 tablespoons cornstarch in 1/2 cup cold water to make a paste. Add to cherry juice, stirring constantly. Then add about 1 1/2 cups water, stirring to form sauce. Add 1/4 teaspoon nutmeg. Keep warm.

Batter: In a large bowl beat 5 eggs. Add 1 1/2 cups milk and 2 teaspoons sugar. Add 1 teaspoon vanilla.

Cook: Dip stuffed bread slices into egg batter and brown on griddle with melted butter. Brown both sides. To serve, top with cherry sauce and dust with powdered sugar.

Adapted from Todd Seidl, Victorian Treasure Inn, Lodi, WI