Sunday, November 28, 2010

National French Toast Day: Chocolate & Strawberry Layered French Toast

Nothing says “get your ass out of bed” better than waking up to the smell of French Toast (well that and a few cracks of a wooden spoon on a cheap metal pot, but don’t get us started on our previous years of drumming school.) French Toast is something that many of us grew up eating but for some reason, not many of us can make it. That stops now with our help ladies and gentlemen, for we are going to give you one of the easiest recipes, that will turn your old bread into something spectacular to eat on a Sunday morning such as this.

With it only being a few days after thanksgiving I know many of you out there are thinking why would I want to load up on carbs, sugars and stuff of that nature and all I can ask you is, why not? Take yourself back to your childhood days with these delicious pieces of sweetly flavored crustless bread layered with strawberries and chocolate. Today if you haven’t figured it out is “National French Toast Day” luckily it fell on a Sunday, because not many people have the time to cook this dish before running out the door to go to work or school.

Enjoy this will a Mimosa, you will thank us for it.
1 ¼ cups nonfat milk
¼ cup part-skim ricotta cheese
8 slices of whole-wheat sandwich bread, crusts removed
1 (8-ounce) container strawberries, hulled and sliced
4 tsp bittersweet chocolate chips
2 tsp confectioners' sugar

In a large bowl, whisk together the eggs, milk and vanilla.
Set aside.
Place 1 tablespoon of ricotta in the center of 4 of the pieces of bread and spread around slightly.
Top with about 6 slices of strawberries and a teaspoon of chocolate chips.
Cover each with another piece of bread to make a "sandwich".
Spray a large nonstick skillet or griddle with cooking spray and preheat.
Carefully dip each of the "sandwiches" into the egg mixture until completely moistened. Then place on the skillet and cook over a medium heat for 3 to 4 minutes per side, until the outside is golden brown and the center is warm and chocolate is melted.
Transfer to serving places.
Top with remaining strawberries and sprinkle with confectioners' sugar.

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