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1
Put the ricotta and cream cheese in a mixer and beat until mixed together.
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2
Add the preserves; then the nuts; finally add the flavorings.
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3
Beat. Put aside or refrigerate in covered container.
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4
Slice off ends of bread at a diagonal to expose more bread. Slice the rest of the bread 1-1/2 inches wide at a diagonal. I use two slices of bread per person.
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5
When all the bread is sliced, take a smaller knife and make a slit in the middle of each slice being careful not to cut to the bottom or too far down the sides. (Slice would be on the crust)
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6
You want to make a pocket. Make pockets in all the slices you need.
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7
Scoop about a tablespoon or more of the cheese mixture and dollop into the bread pocket.
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8
Be careful so that not too much drips out.
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9
In a shallow bowl, make a dipping mixture of the eggs and milk.
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10
Sometimes I use less milk and have used evaporated milk to make a richer mixture. Beat the mixture.
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11
Get a griddle ready. Spread cooking spray on the griddle and melt.
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12
Dip the stuffed bread into the egg/milk mixture. Drip off extra mixture and set on griddle and fry each side until golden.
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13
The pieces fry quickly.
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14
Serve with Maple Syrup.
