I have been looking for ways to use my extra ricotta cheese (I have it around for when I I make my Whole Wheat penne sweet potato & ricotta dish). So today I woke up and made a “recipe” I saw in Women’s Health Magazine for Stuffed Cinnamon French Toast:
French toast always makes me think of my Grandmom- so this meal instantly put a smile upon my face. My grandmom used to make her famous french toast for her 6 grandchildren whenever we would stay over her house- it was delicious. Even though she is no longer with me- her spirit lives on in every aspect of life… including…french toast
Anyway- I really loved how this came out… I have come to the realization that I absolutely LOVE ricotta cheese! I thought that this would taste “dry” without maple syrup but it was not dry at all. I guess with the ricotta cheese/honey/egg mixture- it did not need syrup. In addition to adding the sliced almonds between the slices of bread…I sliced bananas…solid choice I must say!
I used Yoga Bread from the Baker– have any of you guys seen this bread in stores? It is absolutely delicious!
and of course the pictures are not as beautiful as in the magazine but what can you do? still tasted great
and just incase you cant see the recipe in the first photo…. here is how I made it:
spread about 1 T of ricotta cheese on a slice of bread. Drizzle with honey and add sliced almonds and sliced banana on top. Spread another tablespoon of ricotta on a second slice of bread and top with the first slice. Whisk a mixture of 1 egg, 1 T milk, and cinnamon together and soak the “sandwich”. Cook over medium heat on a nonstick griddle until bread is lightly browned on both sides/the cheese has melted.