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Print this Recipe    French Toast 20

Stuffed French Toast
Yields 4 Servings

1 lb ricotta
2 egg yolks, beaten
1/4 tsp vanilla
1 tsp maple syrup
1 tsp lemon rind, grated
2 tsp lemon juice
2 eggs, beaten
1/4 tsp cinnamon, ground
1/4 tsp vanilla

2/3 cup whole milk
8 slices French bread
1 Tbls butter

Combine the ricotta, the egg yolks, the first measure of vanilla,
the maple syrup, the lemon rind and the lemon juice. Set aside.

Beat the whole eggs with the cinnamon and the second measure of
vanilla in a shallow dish. Add the milk to the dish. Beat again.

Preheat a medium size (10") skillet over medium heat. Put the
bread into the egg batter 2 slices at a time. Allow the bread to
soak for a while. Turn over.

Add 1/2 tablespoon of butter to the skillet for frying each 2
slices of bread. Add the soaked bread. Cook until the bread is
crisp and browned on one side. Flip the bread slices over.

Spread 1/2 cup of the ricotta mixture over one of the slices.
Continue cooking the bread until it is crispy and browned. Set
the slice of bread without the ricotta over the slice of bread with
the ricotta.

Transfer the sandwich to a plate. Top with whipped cream, sliced
strawberries and hot maple syrup. Serve.


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