Happy Valentine’s Day! <3
I was flipping through Ellie Krieger’s new cookbook, So Easy, yesterday on a trip to Border’s, and decided I needed to make Chocolate and Strawberry Stuffed French Toast for breakfast this morning. I made it according to Ellie’s instructions with a couple of alterations, but one thing I would suggest is a tiny sprinkle of confectioner’s sugar over the ricotta before laying down the strawberries. It will go a long way toward tying all of these flavours together.
- 3 eggs
- 1 1/4 cups low fat milk
- 1/2 tsp vanilla extract
- 1/4 cup ricotta cheese
- 8 slices of bread (I used Texas Toast)
- 1 (8 oz) container of strawberries, hulled and sliced
- 4 tsp semisweet chocolate chips
- cooking spray
- 2 tsp confectioners’ sugar
Whisk together the eggs, milk and vanilla in a large bowl. Set aside.
Place 1 tablespoon of ricotta in the center of 4 of the pieces of bread and spread around slightly. Top with about 6 slices of strawberries and a teaspoon of chocolate chips. Cover each with another piece of bread to make a “sandwich”.
Spray a large nonstick skillet or griddle with cooking spray and preheat.
Carefully dip each of the “sandwiches” into the egg mixture until completely moistened.
Then place on the skillet and cook over a medium heat for 3 to 4 minutes per side, until the outside is golden brown and the center is warm and chocolate is melted.
Transfer to serving places. Top with remaining strawberries and sprinkle with confectioners’ sugar.