Hubby and I went away for a long weekend with another couple (family). It was a rustic type of weekend with farmers markets, craft shows, fall foliage train rides, wine tasting and eating at the local Steak House. So the only cooking I did was breakfast. I wanted the breakfast to be a bit rustic and wonderful! Well I think I hit that mark from the comments I received.
Strawberry Stuffed French Toast
1 1/2 Cup Ricotta Cheese
3 Tablespoons Sugar
1 Tablespoon Vanilla
1 Cup Unsweetened Frozen Strawberries-thawed and diced
With mixer, blend all the ingredients together until smooth. Taste, making sure it is sweet enough. Add sugar if needed. Place in piping bag or plastic bag and refrigerate until ready to use.
4 Slices Texas Toast Bread
1/2 Cup Milk
1 Teaspoon Vanilla
1 Cup Pecans
1 Tablespoon Butter
Strawberry Syurp if Desired
Take toast and with a sharp knife cut a pocket into each slice of bread. In a flat bowl, mix together eggs, milk, cinnamon and vanilla. Place pecans in another flat bowl. Take filling and snip a corner off if using plastic bag. Pipe in desired amount of strawberry filling into each bread pocket. Dip stuffed bread into the egg mixture, then coat with pecans.
In a skillet on low heat, melt butter and place stuffed bread into skillet and cook on both sides until lightly brown.
Drizzle with strawberry syrup or your favorite syrup. Enjoy!
We actually ran into my sister and brother in-law in our travels, some things are just meant to be.