Jackson Free Press

My recipe for stuffed French toast is a healthier version of the traditional recipe. It uses ricotta cheese instead of cream cheese, and fresh fruit and real maple syrup. Forming the bread in a muffin pan creates little cups, which makes the dish easier to serve.

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Stuffed French Toast

Ingredients

2 large eggs

1 egg white

3 tablespoons 2-percent milk

3/4 teaspoon cinnamon

1 teaspoon honey

3/4 cup ricotta cheese

4-5 slices sweet egg bread slices, crusts removed

1 cup fresh raspberries (or your favorite berries)

1 teaspoon orange zest

Maple syrup (optional)

Directions

Preheat the oven to 375 degrees. Spray a non-stick muffin pan with vegetable spray. Remove the crusts from the bread. Using a fork, poke each slice several times. This allows the bread to better absorb the egg mixture. Set aside.

In a medium bowl, whisk the eggs and egg white together. Add milk, cinnamon and honey, and whisk again. Dip a piece of bread in the egg mixture and press it into the muffin pan. Bake for 12 to 15 minutes until the bread is a little crisp. Once it's done, let the cups cool in the pan for two to three minutes before removing.

While the bread is baking, mix the ricotta cheese with the orange zest until smooth. To serve, spoon equal amounts of the ricotta mixture into each of the cooled bread cups and top with berries. Drizzle with maple syrup for extra sweetness, if desired.

Makes six servings.