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2010-10-15Ricotta Stuffed French Toast: Ricotta, Pan Bread, Eggs, Milk, Granulated Sugar, Vanilla, Raspberries, Powdered Sugar, Cinnamon, Syrup
Ricotta Stuffed French Toast featuring Sorrento® Ricotta

Featured Cheese
Sorrento® Ricotta

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Ricotta Stuffed French Toast

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  • 2 lb. Sorrento® Ricotta
  • 1 lb. Pan Bread
  • 6 Eggs, beaten
  • 2 cups Milk
  • 1/4 cup Granulated Sugar
  • 1 tbs Vanilla
  • 8 oz. Raspberries
  • Powdered Sugar
  • Cinnamon
  • Syrup


Sweeten ricotta to taste with pinches of powdered sugar. Mix well. Using a pastry bag, pipe ricotta into a one-inch slice cut into one side of the bread. In a bowl, whip eggs, milk, sugar, and vanilla. Spray a griddle with non-stick spray and preheat to low/med heat. Dip each piece of toast in egg batter and pan-fry both sides until golden brown. Sprinkle with powdered sugar and cinnamon, top with fruit, and syrup.


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