Stuffed French Toast
By Michelle Buhr • Photography by Brian W. McDonald
2 slices day-old bread, thick-sliced recommended
1/2 cup ricotta cheese or softened cream cheese
1/2 cup fresh raspberries, additional to garnish
2 tablespoons butter
1 egg, lightly beaten
1/4 cup milk
Maple syrup, to serve
Powdered sugar, to garnish
Mint slivers, to garnish
Spread each slice of bread with 1/4 cup ricotta cheese. Cover 1 slice with raspberries. Top with second slice of bread. Heat a medium skillet over medium-low heat. Add butter, swirling to coat pan. Combine egg and milk in a pie plate. Dip sandwich into egg mixture, allowing it to soak in on one side before flipping to the second side.
Carefully slide sandwich onto pan. Cook for 3 to 5 minutes, flipping when egg mixture is golden brown. Remove from the pan. Cut into halves. Drizzle with maple syrup, dust with powdered sugar and garnish with fresh raspberries and mint. Serves 1.