Ricotta and Strawberry Stuffed Toast

Ricotta and Strawberry Stuffed Toast

servings
4

Ingredients











Cooking Instructions

1

Combine ricotta and sugar in a small bowl, mix well. In a separate bowl, combine eggs, milk, vanilla and cinnamon. Mix well with a wire whisk.


2

Meanwhile, slice eight pieces of Hawaiian sweet bread to make four sandwiches. On four slices, evenly spread a generous layer of ricotta. Top with 1/4 cup sliced strawberries, or enough to cover the cheese. If you want to leave space along the edges, that will help to avoid stuffing from spilling out.


3

Spray large skillet with non-stick cooking spray on low-medium heat. Carefully dip the sandwich in the egg mixture, coating both sides. Cook on each side for at least 2 minutes or until the bread is golden brown. If you are having trouble keeping the stuffing in, dip the top piece of bread first, cook and set aside. Carefully dip the bottom slice level to the stuffing, then place on the skillet till golden brown. Add the top slice while sandwich is still hot on the skillet. Serve topped with maple syrup, fresh blueberries and any remaining strawberries.


Ingredients











Cooking Instructions

1

Combine ricotta and sugar in a small bowl, mix well. In a separate bowl, combine eggs, milk, vanilla and cinnamon. Mix well with a wire whisk.


2

Meanwhile, slice eight pieces of Hawaiian sweet bread to make four sandwiches. On four slices, evenly spread a generous layer of ricotta. Top with 1/4 cup sliced strawberries, or enough to cover the cheese. If you want to leave space along the edges, that will help to avoid stuffing from spilling out.


3

Spray large skillet with non-stick cooking spray on low-medium heat. Carefully dip the sandwich in the egg mixture, coating both sides. Cook on each side for at least 2 minutes or until the bread is golden brown. If you are having trouble keeping the stuffing in, dip the top piece of bread first, cook and set aside. Carefully dip the bottom slice level to the stuffing, then place on the skillet till golden brown. Add the top slice while sandwich is still hot on the skillet. Serve topped with maple syrup, fresh blueberries and any remaining strawberries.


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