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Ricotta Stuffed French Toast

Source of Recipe

Country Cooking, vol 1, 1997 (Christopher Sellers)


List of Ingredients

1 loaf (1 pound) Italian bread
1 cup ricotta cheese
4 eggs
1/2 cup light cream
1 tablespoon vanilla extract
1/2 teaspoon nutmeg
1/2 teaspoon cinnamon
1 tablespoon butter or margarine
powdered sugar
maple syrup, optional


Recipe

Slice bread into 24 thin slices. Spread 12 slices with ricotta cheese; top with remaining bread slices. Beat eggs, cream, vanilla, nutmeg and cinnamon together. Dip each sandwich into egg mixture. In skillet, melt butter. Grill sandwiches slowly until golden; turn and grill other side. Dust with powdered sugar. Serve with syrup if desired. Yield: 12 servings.