Stuffed French Toast

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

serves 2

the filling

1/2 c ricotta cheese

2 tbs berries

1/8 t almond extract

sugar to taste

the "soak"

3/4 c milk

1 egg

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.