Cashew Crusted French Toast with Cherry Compote

In a food processor, add cherries and half of the agave or sugar, cinnamon and orange zest. Pulse to combine, until cherries have become small pieces. Set aside for topping.

Heat a skillet or griddle over medium heat until hot. Spray with non-stick cooking spray.

In a shallow baking dish or pie pan, whisk together eggs, milk vanilla, remaining cinnamon, nutmeg and the remaining agave or sugar. Whisk together until sugar dissolves.

On a separate plate, add crushed cashews for dredging.

Dredge sliced challah bread, completely coating each slice in the egg wash. Dredge challah in crushed cashews making sure it’s coated on both sides. Lay onto griddle and fry until dark golden brown. Gently flip the French toast and continue to cook until the toast cooks through and turns golden brown. Remove from griddle and plate. Repeat dredging and cooking the remaining bread. Top with cherry compote and serve immediately.

Inspired by Irving St. Kitchen French Toast.