Breakfast is my kids' favorite meal of the day! So, they get very excited and I know they will eat all of their dinner when I make Breakfast For Dinner (BFD). Even better is when there are only a few ingredients! I've had this recipe ripped out waiting to be made for over a year now! I have to say that this recipe was definitely easy to make. However prepping the bread did take a little time (cutting the crusts off, rolling them out). Another plus, the ricotta filling was the perfect amount for the 12 slices of bread and there was enough egg (with a little bit left to make a mini bite of scrambled eggs!) to coat all of the bread. I added some chocolate chips to the ricotta mix. I only had semi-sweet ones, but mini ones would have worked even better! This was a hit!
Cannoli French Toast
Every Day With Rachael Ray, October 2010
1/4 cup confectioners’ sugar
1 cup ricotta cheese
1/2 cup milk
12 slices sandwich bread
1.Sift 1/4 cup confectioners’ sugar into a small bowl, then stir in 1 cup ricotta cheese. In a medium bowl, beat together 2 eggs and 1/2 cup milk. Trim the crusts off 12 slices sandwich bread and, using a rolling pin, roll out the bread to flatten. Add 1 tablespoon of the sweetened ricotta to each slice, fold over and pinch the edges together. (The edges will seal during cooking.) In a large skillet, heat 2 tablespoons extra-virgin olive oil over medium heat. Working in 3 batches, dip the stuffed bread slices in the egg mixture and transfer to the skillet. Cook, turning once, until puffed and golden, about 3 minutes. Dust with more confectioners’ sugar before serving.
Family Rating: 2 Thumbs Up!!!