Ricotta & Strawberry Stuffed French Toast

1. 1

   In a medium bowl, combine eggs, milk, vanilla, cinnamon and nutmeg, stir until combined; set aside.

2. 2

   Spread approximately one teaspoon of Ricotta and a 1?2 teaspoon of strawberry preserve onto each of the 6 baguettes slices; top with remaining slices.

3. 3

   Dip in egg mixture and cook on griddle until egg mixture is cooked and tops are golden.

4. 4

   Sprinkle with confectionersTM sugar and serve with sliced strawberries and maple syrup if desired.

* Per serving · 4 servings · Values may vary.

No additional tips available.