Monday, September 23, 2013

Chocolate and Strawberry Stuffed French Toast

(originally made 6/18/2009)

Breakfast is served!   :)   Came on this morning looking for strawberries and this caught my eye right away    :)     Jake was a little hesitant when the ricotta came out of the fridge, it's not his favorite, and I definitely could see subbing cream cheese in the future.     Big thanks to Rosie for posting yet another winner of a recipe!

Chocolate and Strawberry Stuffed French toast2

Chocolate and Strawberry Stuffed French toast

                     
* Exported from MasterCook *

              Chocolate and Strawberry Stuffed French Toast



  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  3                     eggs
  1 1/4           cups  nonfat milk
     1/2      teaspoon  vanilla extract
     1/4           cup  part-skim ricotta cheese
  8             slices  whole-wheat sandwich bread -- crusts removed
  1          container  strawberries -- (8-ounce) hulled and sliced
  4          teaspoons  bittersweet chocolate chips -- (used milk choc)
                        Cooking spray
  2          teaspoons  confectioners' sugar

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

Source: Ellie Krieger, shared by Rosie, TOH
  "http://community.tasteofhome.com/forums/t/722226.aspx"

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