Monday, March 21, 2011

Stuffed French Toast

For Sunday brunch I was looking to do something a little different.  I found a recipe on Noble Pig that seemed to fit the bill just right.  I made a couple of ever so slight slight tweeks to the filling and was oh so pleased with the final outcome.  It was quick and easy to make.  I prepped the bread the night before, so that morning it came together in no time.  If you are looking for an addition to your brunch buffet or just something that extra tasty for breakfast, give this one a try.  Enjoy!

Stuffed French Toast

Adapted from Noble Pig via Everyday
1/4 cup confectioners' sugar plus more for dusting
1 cup ricotta cheese
1/4 cup cream cheese
1/2 tsp vanilla
pinch salt

2 eggs
1/2 cup milk
12 slices sandwich bread, crusts removed
2 Tablespoons extra-virgin olive oil

In a small bowl mix powdered sugar, ricotta cheese, cream cheese, vanilla & salt.  (I used a hand mixer, to get it nice and smooth.) In a medium bowl, beat together 2 eggs and 1/2 cup milk.

Trim the crusts off 12 slices of sandwich bread and using a rolling pin, roll out the bread to flatten. Add 1 Tablespoon of the sweetened ricotta cheese to each slice, fold over and pinch the edges together. (The edges will seal during cooking.)

In a large skillet, heat 2 Tablespoons extra-virgin olive over medium heat. Working in 3 batches, dip the stuffed bread slices in the egg mixture and transfer to the skillet. Cook, turning once, until puffed and golden, about 3 minutes. Dust with more confectioners' sugar before serving. Syrup is good too.

No comments:

Post a Comment