Monday, June 16, 2008

Chocolate and Strawberry Stuffed French Toast

Unbelievably good - perfectly ripened seasonal strawberries, chocolate, and warm bread!!!

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3 eggs
1 1/4 cups nonfat milk
1/2 teaspoon vanilla extract
1/4 cup part-skim ricotta cheese, optional
8 slices of whole-wheat sandwich bread (I used Ezekial cinnamon-raisin bread
1 (8-ounce) container strawberries, hulled and sliced
4 teaspoons bittersweet chocolate chips
Cooking spray
2 teaspoons confectioners' sugar


In a large bowl, whisk together the eggs, milk and vanilla. Set aside.

Spray a large nonstick skillet or griddle with cooking spray and preheat. Carefully dip each slice of bread" 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.

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".

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Top with remaining strawberries and sprinkle with confectioners' sugar.

Recipe courtesy of Ellie Krieger

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