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Monday, February 16, 2009

Chocolate and Strawberry Stuffed French Toast

Don't hate me -- but I don't have a picture. I really was going to take a picture of this, but hunger got the best of me and I totally forgot. I made these on Sunday as a post-Valentine's day brunch with Jon, my brother-in-law and sister-in-law. I had seen them on Healthy Appetite with Ellie Krieger and again immediately wanted to make them. Her show has shown some fantastic recipes for me lately! Anyways, this recipe uses ricotta cheese (which I used), but I think it would taste even better with cream cheese. I didn't use it because Jon doesn't like warm cream cheese. However, I may make them for myself sometime soon with cream cheese instead! It still turned out to be a great recipe and a hit with my family.

Chocolate and Strawberry Stuffed French Toast
Source: The Food Network

3 eggs
1 1/4 cups nonfat milk
1/2 teaspoon vanilla extract
1/4 cup part-skim ricotta cheese
8 slices of whole-wheat sandwich bread, crusts removed (I used an entire loaf of bread for the 4 of us and got 9 total french toasts)
1 (8-ounce) container strawberries, hulled and sliced
4 teaspoons bittersweet chocolate chips (I used semi-sweet)
Cooking spray
2 teaspoons confectioners' sugar


In a large bowl, whisk together the eggs, milk and vanilla. Set aside.

Place 1 tablespoon of ricotta in the center of 4 of the pieces of bread and spread around slightly. Top with about 6 slices of strawberries and a teaspoon of chocolate chips. Cover each with another piece of bread to make a "sandwich".

Spray a large nonstick skillet or griddle with cooking spray and preheat. Carefully dip each of the "sandwiches" into the egg mixture until completely moistened. Then place on the skillet and cook over a medium heat for 3 to 4 minutes per side, until the outside is golden brown and the center is warm and chocolate is melted.

Transfer to serving places. Top with remaining strawberries and sprinkle with confectioners' sugar.

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