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1
Preheat oven to 325.
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2
Butter a baking sheet.
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3
Cut the bread into 8 equal slices, about 1 inch thick.
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4
Prepare filling--mash together in a medium bowl the cream cheese with the sugar and almond extract.
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5
Stir in the cherries and add more sugar if the flavor is overtly tart.
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6
The mixture should be thick and chunky.
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7
In a shallow dish or bowl, whisk together the milk, cream, eggs, sugar, vanilla, and salt.
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8
With a serrated knife, cut a pocket into the side of each piece of bread, carefully slicing into but not all the way through the bread.
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9
Spoon equal portions of the filling into each slice.
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10
Dunk the stuffed bread slices into the egg mixture and soak them several minutes, turning if needed to coat evenly, until saturated but short of falling apart.
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11
Warm 1 tablespoon of butter and 1 tablespoon oil together on a griddle or in a large heavy skillet over medium heat.
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12
Cook the French toast in batches briefly until golden brown and lightly crisp, turning once.
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13
Place the first slices on the baking sheet and keep them warm in the oven.
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14
Continue cooking the remaining slices, adding more butter and oil as needed.
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15
When all of the French toast is ready, dust with powdered sugar, sprinkling it through a fine sieve.
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16
Serve immediately with maple syrup.
