This recipe has been requested numerous times. I did not intend on posting it, but I will since it had such rave reviews. It is so simple to make and was the result of having nothing to eat on a weekend breakfast. I am including the recipe that yields a serving of 4 slices of bread. Just double or triple, etc if you need to make a larger quantity.
Ricotta and Raspberry Stuffed French Toast
Makes 4 slices
4 slices of bread, I only had farmer’s market whole wheat on hand, but the best choice would be Brioche or Challah
3-4 tablespoons milk
1/2 teaspoon pure vanilla extract
tiny pinch of nutmeg
1/4 teaspoon ground cinnamon (or more if you want it more “cinnamony”)
1 tablespoons sugar
pinch of salt
vegetable oil or butter for frying
fresh berries, for garnish, optional
1 tablespoons toasted chopped walnut, for garnish, optional
1 tablespoon powdered sugar, for garnish, optional
some mint leaves for garnish, optional
maple syrup, optional
for the ricotta filling:
3/4 a cup part-skim ricotta cheese
2 tablespoons sugar
1/4 teaspoon pure vanilla extract
1/4 fresh raspberries
1 tablespoon toasted chopped walnuts, optional
First make the ricotta filling. Using an electric mixer beat all the filling ingredients together (except the almonds) on medium speed until it is light and fluffy, about 2 minutes. Next, mix in the nuts. Set aside.
Heat a frying pan on medium heat with some oil or butter. In a shallow bowl beat the egg with the milk, sugar, nutmeg, cinnamon, vanilla extract and salt. Dip the bread slices in this mixture. and place about 2 tablespoons of the ricotta mixture between 2 slices of bread, sort of like making a sandwich. Fry the “sandwich” in the frying pan until golden brown on both sides. Repeat until all your slices of bread are finished. Garnish with any remaining ricotta mixture, berries, and powdered sugar. Serve with maple syrup if you would like.