While reading the December issue of Women’s Health Magazine, I found a recipe for Stuffed Cinnamon French Toast. We had all the ingredients on hand (ricotta was leftover from last week’s pizza), so Matt and I decided to try it out this morning.
I made a few changes to the recipe – didn’t measure the ricotta, to the ricotta we added a little vanilla and sugar, no cinnamon and almonds and I used Skim Milk instead of 1%. We also added some sliced bananas to the middle.
This was a delicious and very filling breakfast – Matt said he would add more milk to the egg/milk mixture to help the bread get a little more soggy. He also said he would omit the honey; I disagree – I liked the honey.
Next time I try this, I may mix some jelly into the ricotta or some fresh/frozen berries.
Surprisingly, this breakfast didn’t take too long – definitely do-able during the week.
I am hoping to go for a run in a little while – I’m crossing my fingers it warms up a little though. We got a little snow – maybe only an inch or two. It looks like it is already gone from the sidewalks.
It is supposed to get up to 40…the feels like 28 is what is not making me happy.
Sammy the fish had a big move today – look at him in his new condo!
Have you ever made stuffed french toast? If so, what did you stuff it with?
{ 3 comments… read them below or add one }
Breakfast looks great. I’ve made stuffed French toast before. I’ve made it with both ricotta and cottage cheese, some vanilla extract, agave nectar, all kinds of fruits. I used to make it so much I got sick of it!
I’ve never made stuffed french taost but it looks damn good! I’m putting it on my must try list.
I’ve never made stuffed French Toast. But it’s something I’d like to try…either myself at home or I’ll order it for brunch someday!