Fruity Stuffed French Toast
Serve this delicious toast with warmed maple syrup or a combination of powdered sugar and cinnamon.
INGREDIENTS | SERVES 4–6
4 slices Honey Wheat Sesame Bread, cut
1″ thick (Chapter 13)
⅓ cup buttermilk
1 egg
3 tablespoons sugar, divided
½ cup ricotta cheese
½ teaspoon cinnamon
¾ cup frozen blueberries, unthawed
2 tablespoons butter
Cut a pocket in the center of each piece of bread, making sure to not cut through to the other side.
Combine buttermilk, egg, and 1 tablespoon of sugar in a shallow bowl and beat well.
In small bowl, combine remaining 2 tablespoons of sugar with ricotta and cinnamon and mix well. Fold in blueberries. Gently stuff into the bread slices.
In nonstick pan melt butter over medium heat. Dip bread into the egg mixture, turning to coat. Cook until crisp and browned, turning once, about 6–9 minutes.
PER SERVING Calories: 300 | Fat: 14g | Sodium: 135mg | Carbohydrates: 36g | Fiber: 3g | Protein: 9g
