For Cherry Sauce: Combine sugar and cornstarch in a medium pot; stir in water until smooth. Add cherries and bring to a boil; cook and stir for 1-2 minutes or until thickened. Remove from heat and set aside.

In a small bowl, beat cream cheese and powdered sugar until smooth. Spread over 10 slices of bread, top with remaining bread to make a "sandwich" and then cut each sandwich in half.

In a medium bowl, whisk egg(s) and milk. Pour the mixture into a small oblong baking dish with sides. I use a glass 8 x 10 b pan or breading tray. Place "half sandwiches" in the dish and coat all around with egg mixture. Lift up and drain excess liquid before placing on preheated griddle (see next paragraph). Repeat , if any.

Melt butter on a nonstick griddle or skillet (325-350 degrees). Lay half sandwiches on griddle and cook until toasted on each side and golden brown.

Remove from griddle onto plates and serve topped with cherry sauce. I like to add a little maple syrup or Door County Cherry De-Lite cherry syrup as well.

NOTE: You can also use a good brand of pre-made cherry pie filling (I buy it in Door County at Wood Market or Julie's cafe). Any type of bread works. You can use any other type of fruit filling that you'd prefer (strawberry, blueberry, peach etc.)