prettygirlfood: Blueberry and Ricotta Stuffed French Toast Breakfast Sandwiches French Toast: 8 slices Texas toast (thickly sliced challah bread works well too) 6 large eggs 1 1/2 cups whole or low-fast milk 3/4 teaspoon ground cinnamon 1 1/2 teaspoons pure vanilla extract zest of 1 large orange (about 3-4 teaspoons) butter for griddle confectioners’ sugar for dusting Filling: 3/4 cup whole or part-skim milk ricotta cheese 1 teaspoon orange zest 2 teaspoons Cointreau or Grand Marnier (orange liqueur) 4 teaspoons sugar 1 cup fresh blueberries 1. In a shallow bowl or pie plate, lightly whisk eggs; add milk, cinnamon, vanilla, and orange zest and whisk until well combined. 2. Place griddle over medium-low heat. (Note: If the heat is too high, the butter will burn.) Melt about 2 teaspoons butter until the griddle is just coated. 3. Dip one slice of bread in the egg mixture until well coated on both sides, allowing excess to drip into the bowl. Place on the griddle. Cook 1 minute per side, or until golden brown and the egg has set. Transfer to a warm plate and cover until ready to serve. Repeat with remaining slices, buttering the griddle as necessary. 4. In a small bowl whisk ricotta cheese, orange zest, Cointreau, and sugar. To assemble sandwiches, spread 1/4 of the ricotta filling on a slice of French toast. Top with 1/4 blueberries. Close the sandwich with another slice of French toast. Dust with confectioners’ sugar.
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prettygirlfood:

Blueberry and Ricotta Stuffed French Toast Breakfast Sandwiches

French Toast:
8 slices Texas toast (thickly sliced challah bread works well too)
6 large eggs
1 1/2 cups whole or low-fast milk
3/4 teaspoon ground cinnamon
1 1/2 teaspoons pure vanilla extract
zest of 1 large orange (about 3-4 teaspoons)
butter for griddle
confectioners’ sugar for dusting

Filling:
3/4 cup whole or part-skim milk ricotta cheese
1 teaspoon orange zest
2 teaspoons Cointreau or Grand Marnier (orange liqueur)
4 teaspoons sugar
1 cup fresh blueberries


1. In a shallow bowl or pie plate, lightly whisk eggs; add milk, cinnamon, vanilla, and orange zest and whisk until well combined.

2. Place griddle over medium-low heat. (Note: If the heat is too high, the butter will burn.) Melt about 2 teaspoons butter until the griddle is just coated.

3. Dip one slice of bread in the egg mixture until well coated on both sides, allowing excess to drip into the bowl. Place on the griddle. Cook 1 minute per side, or until golden brown and the egg has set. Transfer to a warm plate and cover until ready to serve. Repeat with remaining slices, buttering the griddle as necessary.

4. In a small bowl whisk ricotta cheese, orange zest, Cointreau, and sugar. To assemble sandwiches, spread 1/4 of the ricotta filling on a slice of French toast. Top with 1/4 blueberries. Close the sandwich with another slice of French toast. Dust with confectioners’ sugar.

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  1. alistofstufftodo reblogged this from prettygirlfoodrecipes
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    Blueberry and Ricotta Stuffed French Toast Breakfast Sandwiches [[MORE]] French Toast: 8 slices Texas toast (thickly...
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    HNNNNNNNNNNNNNNNGGGGGGGGGGGGGGGG
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    change it to strawberries and I will cum buckets….
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  27. marbelousmuncher reblogged this from prettygirlfood and added:
    Blueberry and Ricotta Stuffed French Toast Breakfast Sandwiches mummy make this for me??? :D
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