Then Who Better to be Talking Toast with than Terryl?
So this morning I was talking all about French Toast on Fox5 News and of course they wanted me to demo my famous Peanut Butter and Banana Stuffed French Toast.
Every since Bobby Flay had me make it for him on “The Best Thing I Ever Ate” a few years back it has been flying out the doors down at Cafe 222.
It is such an embarrassingly simple recipe, that I asked if I could do a more “Holiday-ish” recipe as well.
Thing is, this French Toast Stuffed with Cranberries and Ricotta, is also embarrassingly easy. But I think that is half of the fun of making French Toast. It’s easy and fail-proof…because after all, name one thing dipped in eggy, sweet batter, griddled in butter and sprinkled with maple syrup that would not be good?
This not only “looks” like holiday but it uses up those pesky cranberries leftover from Thanksgiving or Christmas dinner.
This is so easy you can whip it up on Christmas morning or you can even make it the night before if you are one of those on-top-of-it people.
French Toast Stuffed with Cranberries and Ricotta
1 Loaf Brioche, Challah or Egg Bread
1 Stick Regular Full Fat Cream Cheese- room temp
4 oz Full Fat Ricotta- room temp
1 TBS Orange Zest
1/8 tsp Cinnamon
1 Cup Cranberry Sauce (jelly or with berries)
Butter For Grilling
In a small bowl combine the cheeses then add cinnamon and lemon zest, mix until combined.
Spread one slice of bread with cheese filling
Top with two tablespoons of cranberry sauce
Put together as to make a sandwich and set aside
To make batter:
Combine 6 eggs with 1/4 cup Half and Half, 2 tablespoons Dark Rum, 1 tsp Vanilla, 1 tsp Cinnamon and a dash of salt
Heat griddle to 350-degrees
Drop 1 tablespoon of butter on heated grill
Dip sandwich in batter let absorb, turn over, and place on griddle
Cook on each side about 3-4 minutes until deep golden brown
Place on rack until ready to plate to keep from getting soggy
Plate up and top with butter and maple syrup or powdered sugar