B&B Stuffed French Toast

1. 1

   Put the ricotta and cream cheese in a mixer and beat until mixed together.

2. 2

   Add the preserves; then the nuts; finally add the flavorings.

3. 3

   Beat. Put aside or refrigerate in covered container.

4. 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.

5. 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)

6. 6

   You want to make a pocket. Make pockets in all the slices you need.

7. 7

   Scoop about a tablespoon or more of the cheese mixture and dollop into the bread pocket.

8. 8

   Be careful so that not too much drips out.

9. 9

   In a shallow bowl, make a dipping mixture of the eggs and milk.

10. 10

    Sometimes I use less milk and have used evaporated milk to make a richer mixture. Beat the mixture.

11. 11

    Get a griddle ready. Spread cooking spray on the griddle and melt.

12. 12

    Dip the stuffed bread into the egg/milk mixture. Drip off extra mixture and set on griddle and fry each side until golden.

13. 13

    The pieces fry quickly.

14. 14

    Serve with Maple Syrup.

* Per serving · 4 servings · Values may vary.