Ricotta & Fresh Raspberry Stuffed French Toast(serves 2)
2 thick 1 1/2 inch slices of pain de mie(sweet white sandwich bread)*
1/3 cup fresh ricotta
1 tsp honey
handful of fresh raspberries+more for garnish
1 tablespoon butter
1/2 cup milk
2 tsp sugar
1/2 tsp vanilla
1/4 tsp cinnamon
pinch of salt
Directions: Combine ricotta & honey. Carefully cut your thick slices of bread to create a pocket(do not slice all the way through). Assemble stuffed toasts with 1/2 of ricotta mixture in each bread pocket. Shove as many raspberries as you can(I would say 5-6 total) into each toast making sure you push them all the way in and evenly throughout the pocket.
Heat a large skillet to medium low adding 1 tablespoon butter to melt. In a shallow/wide bowl, whisk egg, milk, sugar, vanilla, cinnamon, and salt until well combined. Dip each toast in the egg mixture for 10-15 seconds per side, letting it soak through. Griddle over medium-low heat, flipping halfway through(about 3 minutes per side). Serve with powdered sugar, more berries, and warm maple syrup.
*if you can't find bread that is not pre-sliced, just use 4 pieces of regular sliced bread