I woke up this morning not quite sure what I was in the mood for for breakfast. It’s down pouring and totally yucky outside, so I wanted something warm and comforting. After reading Kath’s blog this morning, I had the inspiration I needed…Stuffed French Toast!
I started by soaking 2 thin slices of my whole-wheat Farmers Market bread in 1/2 cup Egg Beaters, Silk Pure Vanilla Almond Milk (about 1 1/2 tbsp?), vanilla & cinnamon
I think the consistency of the bread was causing it to have trouble soaking up the egg mixture. I’m not really sure why, but it took a little while for it to actually look absorbed.
While these babies were sizzlin’ on the hot griddle, I whipped together a little “stuffing” for my french toast! I mixed about 2 tbsp of ricotta cheese with some strawberry preserves (I didn’t measure, maybe >1 tbsp?)
I also added a drizzle of sugar-free syrup and the rest of my fresh raspberries on top, YUMM! I couldn’t really get things to photograph too well, but I promise it tasted absolutely delicious!! I couldn’t even tell you the last time I ate, or especially made my own french toast! It was a lovely weekend treat.
This morning, I’m headed out for an oil change (wayyyyy over due…oops!), making a pit stop at the mall, then heading to the gym. Better go get my rain boots…yikes! It’s nasty out there!