This recipe is perfect for breakfast, brunch, lunch, or dinner. It’s so good, you may want it for all four! This is definitely not low-cal, but it is full of good nutrients. Substitute gluten-free bread if you are gluten-free or sensitive.
Stuffed French Toast
1-15 oz carton Ricotta Cheese
3 tbs Maple Syrup
1 tsp Vanilla
1 qt fresh Strawberries, hulled and quartered
1 c Blueberries
Set aside fruit after preparation. Use a hand blender, food processor, or mixer to blend ricotta, maple syrup, and vanilla till smooth and fluffy. Refrigerate until ready to stuff the french toast.
French Toast Ingredients
12 slices Italian Bread
8 Eggs, beaten
1 c Milk (may substitute non-dairy milk of choice, coconut or almond would be best)
Coconut Oil for cooking
French Toast Directions
Beat eggs and milk together. Dip bread in egg/milk mixture. In preheated, oiled skillet, cook french toast until eggs are set and bread is golden brown, about 3-4 minutes per side. Sprinkle with cinnamon while cooking first side of toast.
Place one piece of french toast on a plate. Top with about 1/8 c of filling. Cover with strawberries and blueberries. Add second piece of french toast on top. Add more fresh berries on top for garnish! Delicious!