Ingredients Mascarpone                         8 ounces
Honey                                 2 tablespoons
Cinnamon, ground                1 teaspoon
Baguette cut 2 inches thick   8 pieces
Eggs                                   2 each
Milk                                    1/8 cup
Vegetable oil                       as needed
Fresh Bing cherries, seeded, quartered  1 pound
Grand Marnier                    3 tablespoons
Water                                3 tablespoons

Method Preheat oven to 200 degrees. Preheat griddle or pan to medium-high heat. Mix together mascarpone, honey and cinnamon; transfer to a pastry bag with no tip. Make a 2-inch slit in the bottom crust of each sliced baguette to form pockets. Evenly fill each piece with mascarpone mixture. Beat eggs and milk together in a shallow bowl; dip all cut sides of stuffed baguettes into egg mixture till moistened – coat the crust as well for a shiny finish. Cook on oiled griddle or pan till golden on each side. It is important not to let the center get too hot or the mascarpone will liquefy and run. Hold in warm oven up to 10 minutes. 
Cherry Compote
Into a small saucepan put water and quartered cherries. Cook over medium heat for about 10 minutes; add Grand Marnier and lower heat to warm. Hold warm till service.