Dessert French Toast with Poached Cherries and Mascarpone Cream

Make French toast using pound cake slices, then top with poached cherries and syrup and a mascarpone whipped cream. The cherries can be made ahead and you can use purchased pound cake to make things easier.

Ingredients:

• Poached Cherries:
• 2 pounds fresh or frozen (thawed) cherries, stems and pits removed
• 1/3 cup sugar, or to taste
• 1 Tablespoon kirsch (optional)
• 2 Tablespoons fresh lemon juice
• Grated zest of 1 lemon
• Mascarpone Cream:
• 1 8-ounce container mascarpone cheese
• 1/4 cup sugar, or to taste
• 2 Tablespoons kirsch (optional)
• 1 cup whipping cream, chilled
• French Toast:
• 1 1 pound loaf pound cake (homemade or purchased)
• 3 large eggs
• 1 cup milk
• 1 teaspoon sugar (optional)
• 1/4 teaspoon salt
• 4 Tablespoons unsalted butter

Directions:

For Poached Cherries: Place cherries, sugar, kirsch, juice and zest in a medium saucepan. Bring to boiling over medium-high heat, stirring occasionally. Reduce heat and simmer, uncovered, until cherries are tender (about 15 minutes). With a slotted spoon, transfer cherries to a medium bowl. Continue cooking cherry liquid until slightly thickened (about 4 to 5 minutes). Pour thickened liquid over cherries. Cool at room temperature. Store covered in refrigerator for up to 1 day. For Mascarpone Cream: In a medium bowl combine the cheese, the sugar, the kirsch and the cream. With an hand-held electric mixer beat until stiff peaks form. Cover bowl with plastic wrap and refrigerate until needed. For French Toast: Slice cake into 1/2-inch slices. In a medium bowl whisk the eggs, the milk, the sugar and the salt until well blended. Arrange the cake slices, in a single layer, in a large baking dish. Pour egg mixture over cake slices. Soak, turning once, for 8 minutes. Heat 2 Tablespoons butter in a 12-inch heavy skillet or griddle over a medium-high heat. Place 1/2 of the cake slices into the skillet. Cook until golden brown, about 1 to 1 1/2 minutes per side. Transfer toasts to a large platter and cover with foil to keep warm. If needed, add remaining butter to skillet. Cook the remaining cake slices. Place two cake slices on a dessert plate. Spoon several tablespoons of cherries over each portion and top with a dollop of cream. Serve immediately, passing any remaining cherries and/or cream.

Number of Servings: 6 to 8

Notes from the Cook: A bit time consuming but worth it for a special day.