I usually like to post my recipes on Tuesday, but due to the boys now sleeping in their big boy beds, it has totally messed up my blogging routine. Couple that with 30 day shred challenge, and there went my blogging time.
But any-who I am here now, and this quick breakfast idea was just too good not to share.
When I found this recipe in Everyday with Rachel Ray Magazine October edition, I knew immediately I wanted to try it.
I can say this though DT was less than enthused about it. In fact he refused to eat these, he said he’d rather eat cold cereal. But I forced him to take a bite, and then he ate at least 3 pieces. He said it was, “surprisingly good”. Umm seriously? Like I make anything NOT good, geez. ha ha ha.
It is really good and really simple for a change up on the normal routine of breakfast.
Just 5 ingredients: 1/4 cup confectioners’ sugar, 1 cup ricotta cheese, 2 eggs, 1/2 cup milk, 12 slices sandwich bread
*isn’t my blue/green egg cute?
To start off cut the crusts off the bread, honestly I don’t think this is a necessary step, so if you are a crust type person, by all means leave them be.
slightly flatten each piece with a rolling pen.
Then in a bowl add the powdered sugar,
and ricotta cheese.
Mix thoroughly and set aside.
In another bowl or pie plate, add 2 eggs,
and milk. Beat until thoroughly combined, go ahead and add a dash of salt as well.
Set your skillet to medium heat and add a few tablespoons of Olive oil or Butter.
Then place about a tablespoon of the ricotta mixture to the center of one piece of bread.
top it with another, and pinch the sides together with your fingers. They will seal when cooking.
Dip each side of the bread into the egg mixture, carefully.
And place onto the hot skillet, cook for about 2-3 minutes per side.
Once they are cooked, sprinkle on a little powdered sugar,
and a good drizzle of syrup.
Print This RecipeStuffed French Toast
Everyday with Rachel Ray, October 2010 edition
1/4 cup confectioners’ sugar
1 cup ricotta cheese
1/2 cup milk
12 slices sandwich bread
Add 1/4 cup confectioners’ sugar into a small bowl, then stir in 1 cup ricotta cheese. In a medium bowl, beat together 2 eggs and 1/2 cup milk. Trim the crusts off 12 slices sandwich bread and, using a rolling pin, roll out the bread to flatten. Add 1 tablespoon of the sweetened ricotta 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 oil 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 and syrup before serving, optional.
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