Monday, May 13, 2013
2- loaves of Sourdough bread, cut into 1 1/2inch thick slices
1 - 16 ounce container of Ricotta Cheese
1/4 cup of white sugar
2 cups 1/2 & 1/2
1 cup of milk
2 Tablespoons maple syrup
1 teaspoon cinnamon
1 teaspoon pure vanilla extract
Preheat oven to 350^. Slice the fresh sourdough bread into 1 1/2inch slices and then slice in half without splitting it all the way in order to make a pocket for the ricotta stuffing. 14 pieces. In a bowl mix together ricotta cheese, sugar and some whipped cream, to thin the mixture then set aside.
In another bowl combine egg, half and half, cinnamon, maple syrup, and vanilla. Beat well and pour into a shallow bowl for dipping the bread. Gently open the split slice of bread and spoon about 2 tablespoons of ricotta cheese mixture into pocket and spread evenly. Place stuffed bread into batter mixture and allow to sit for a couple minutes to soak and then turn over on the other side and soak.
Spray 2 - 13 x 9 pans with non- stick cooking spray place soaked break into the pans. Bake 40 minutes; slices with rise and brown.
About 10 minutes before the french toast is finished baking slice bananas and toss in cinnamon and sugar. Figure about 6 slices of banana per slice of bread. Caramelize the bananas in 2 pans or 2 different batches. Just before serving melt 1/4 cup of butter; when butter is melted and hot pour in bananas that are coated with cinnamon and sugar. Toss as they cook and caramelize. Butter will brown and thicken; pour over plated french toast. Garnish with whipped cream.
Bon appetite! Innkeeper Avenue Hotel Bed and Breakfast