Stuffed French Toast

Since I had the fresh ricotta, I decided to do something else I’ve never tried before: stuffed french toast. It always seemed like either a gimmick, or a case of gilding the lily overkill. But it wasn’t at all! Pretty easy to do if you already know how to make French Toast (which you should), and different from just adding the toppings after its cooked.

Ingredients

  • 3 pieces Day Old Italian bread (or Challah or whatever else you have), sliced thick.
  • 1 banana, thinly sliced
  • fresh ricotta (preferably homemade, see previous post for recipe)
  • vanilla extract
  • maple syrup (high quality grade B is preferred)
  • 1 egg, beaten (I use All-Whites)
  • milk (I use unsweetened vanilla almond milk)
  • cinnamon
  • freshly grated nutmeg
  • 1 TB butter

Directions

  1. In a pie pan or shallow bowl, beat egg and milk and vanilla
  2. Slice into bread to create a pocket. Be careful not to pierce the side or cut all the way through.
  3. Season ricotta with cinnamon and nutmeg. Add a bit of sugar if serving as a dessert.
  4. Spread ricotta into pocket. Add a layer of bananas.
  5. Dip into egg-milk mixture until saturated on both sides
  6. Fry gently until golden brown on both sides in butter
  7. Serve hot covered with maple syrup, in a puddle of maple syrup

Donor recipe:

http://thisweekfordinner.com/2014/02/11/cream-cheese-and-banana-stuffed-french-toast/

There are some good pictures showing how the bread and pocket should look.

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