Stuffed French Toast

  • 8 – 1″ slices country bread
  • 1/2 cup apricot preserves
  • 1/2 cup ricotta cheese
  • 3 eggs
  • 1 1/2 cups milk
  • 1/2 cup heavy cream
  • 1 Tbsp sugar
  • 1 tsp vanilla extract
  • 1 tsp kosher salt
  • zest of 1 orange, finely grated
  • butter softened
  • powdered sugar for serving (if desired)

Cut a pocket into one side of each bread slice, and spoon in 2 heaping teaspoons of preserves and 2 teaspoons of ricotta.

Whisk together eggs, milk, heavy cream, sugar vanilla, salt and orange zest.  Dip each slice, soaking both sides with custard mixture.  Set aside.

Brush the surface of an electric skillet.  preheated to 350 degrees with butter.  Place soaked bread slices on the skillet and cook until golden brown and crispy, 3 to 4 minutes each side.  Sprinkle with powdered sugar and serve immediately.


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