Combine dried cherries and rum in a large saucepan. Simmer, covered, 5 minutes, or until cherries are soft and rum is almost evaporated. Drain cherries.

Combine 4 eggs, Mascarpone cheese, sugar and 4 cups of cherries in a large bowl; mix well. Reserve remaining 4 cups of cherries for Buttered Cherry Sauce. Spoon cherry-cheese mixture into pockets of bread slices. Cover and chill, if desired.

Prepare egg mixture by combining 8 eggs, milk, vanilla, cinnamon and nutmeg in a large bowl; mix well.

Pour butter, one tablespoon at a time, onto a preheated 350° griddle. Dip stuffed bread slices into egg mixture, then transfer to hot griddle. Cook until golden brown on both sides. Transfer to sheet pans. Use more melted butter on griddle, as needed.

Bake in a preheated 350° oven 20 minutes, or until bread slices are puffed and filling is hot. Top each slice of French toast with warm Buttered Cherry Sauce.

To prepare Buttered Cherry Sauce, combine the 4 cups of reserved cherries, 1 pound butter, cherry juice blend and sugar in a large saucepan. Simmer, stirring occasionally, until butter is completely melted.

Combine cornstarch and water; add slowly to hot liquid, whisking constantly while adding. Increase heat and bring to a boil, stirring often, until thickened. Reduce heat; simmer about 5 minutes. Serve 2 ounces of sauce over each serving of Cherry Cheese Stuffed French Toast.

Yield: 25 servings (2 slices French toast and 2 ounces sauce per serving)