This was intended to be an entry for this month's Sugar High Friday. I made it weeks ago. Life just got in the way and I forgot to post/submit it. oops. but I will humbly submit it to you, readers.
On the back of Recipies to Rival's breakfast themed challenge, I thought I'd make more yummy breakfast. I love love LOVE french toast when it is made correctly. Sweet, not to eggy, not dry. My step-father Joe makes a delicious french toast (hi Joe!). I wanted this one to be stuffed to incorporat berries, I felt the pocket, rather then sandwich method would be the way to go. As for the french toast itself: I steered away from the ovrnight soak method because while yeilding a great result, may mess with the integrity of the stuffed toast (I was unsure). In the end I am very hapy with the delicious Challah French Toast stuffed with Almond- Raspbery-Ricotta filling. I even made the ricotta myself (separate post to follow, I promise).
French Toast with Almond Raspberry Ricotta Filling
1/2 c ricotta cheese
2 tbs berries
1/8 t almond extract
sugar to taste
3/4 c milk
1/8 tsp almond extract
cut a thick slice of challah, digging a "pocket" in the side to spoon the filling into.
place in the soak until coated on both sides, well staurated so the bread still has integrity and structure. Fry on a griddle or skillet with butter until golden brown and delicious.
serve with fresh berries, slivered almonds, and maple syrup.