by Lisa of Traveling Triplets
French toast is a breakfast favorite to many, but it wasn’t until I made this Wisconsin Ricotta & Strawberry Stuffed French Toast that I said “Goodbye traditional! Hello stuffed!” It’s sweet and comforting, especially on a chilly winter morning and the perfect way to treat your sweetie tomorrow!
by Lisa of Riding with the Rondos
1 cup Wisconsin Ricotta cheese
4 teaspoons granulated sugar
4 large eggs, beaten
1/2 cup milk
1/2 teaspoon vanilla
1/2 teaspoon cinnamon
8 slices Hawaiian sweet bread
2 cups fresh chopped strawberries
1/4 cup fresh blueberries
Combine Wisconsin Ricotta cheese and sugar in a small bowl, mix well. In a separate bowl, combine eggs, milk, vanilla and cinnamon.Mix well with a wire whisk.Meanwhile, slice eight pieces of Hawaiian sweet bread to make four sandwiches. On four slices, evenly spread a generous layer of Ricotta cheese. Top with 1/4 cup sliced strawberries, or enough to cover the cheese. If you want to leave space along the edges, that will help to avoid stuffing from
Spray large skillet with non-stick cooking spray on low-medium heat. Carefully dip the sandwich in the egg mixture, coating both sides. Cook on each side for at least 2 minutes or until the bread is golden brown. If you are having trouble keeping the stuffing in, dip the top piece of bread first, cook and set aside.
Carefully dip the bottom slice level to the stuffing, then place on the skillet till golden brown. Add the top slice while sandwich is still hot on the skillet. Serve topped with maple syrup, fresh blueberries, and any remaining strawberries.