French toast gets filled with raspberries and ricotta cheese for a decadent morning treat.
1 Lemon (Zest & Juice)
6 Ounces Ricotta Cheese
1 Teaspoon Vanilla Extract
1/2 Cup Raspberries
8 Slices Brioche Or Challah Bread
1/2 Cup Milk
2 Large Eggs
1 Cup Raspberries
1/4 Cup Mable Syrup
Preheat oven to 225 degrees.
Grate 1 teaspoon lemon zest and squeeze 2 teaspoons lemon juice.
In medium-size bowl mix ricotta, lemon zest, lemon juice, vanilla, and 1/2 cup raspberries. Divide mixture among 4 slices of bread, spreading in even layer. Trop with remaining slices of bread, pressing down to adhere.
In shallow baking dish, whisk milk and eggs until combined. Working with 2 at a time, dip sandwiches into egg mixture to soak all sides.
Heat large-size greased skillet over a medium heat. Add dipped sandwiches and cook 2 to 3 minutes per side until deep golden brown. Transfer to oven to keep warm. Cook remaining sandwiches.
In medium-size bowl combine raspberries and maple syrup. Top French toast.
Prep Time: 20 Minutes
Cook Time: 10 Minutes
Total Time: 30 Minutes
“Work With What You Got!”
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