Ricotta-Stuffed French Toast
from Chef's Catalog Kitchen

FMM: This recipe is excellent! We usualy add more ricotta cheese than the recipe calls for - whatever can fit in the pocket after spreading the apricot preserves on the bread. Be sure to use vanilla and the orange zest in the batter. It adds a lot of extra flavor to the batter and accents the apricot preserves used in the French toast pockets. We like to serve this with fresh macerated strawberries or other berry. Try making your own homemade ricotta cheese using this quick and easy recipe.

8 slices country bread, each 1 inch thick
1/2 cup apricot preserves
1/2 cup ricotta cheese
3 large eggs
1 1/2 cups milk
1/2 cup heavy cream
1 tablespoon sugar
1 teaspoon vanilla extract
1 teaspoon Kosher salt
zest of 1 orange, finely grated
softened butter for cooking, plus more for serving
powdered sugar for serving

Cut a pocket into one side of each slice of bread, leaving the other sides of the bread intact. In each pocket, spoon 2 heaping teaspoons of preserves and 2 teaspoons of ricotta. Press the bread back together to encase the filling. Set aside.

In a shallow, medium-sized bowl, whisk together the eggs, milk, heavy cream, sugar, vanilla, salt and orange zest until combined. Dip each bread slice into the custard and turn over to thoroughly soak each side. Remove from the custard and let the excess drip back into the bowl. Place bread slices on a plate and set aside. Repeat with the remaining slices.

Brush the surface of a heated skillet with softened butter. Arrange the soaked bread slices onto the surface of the skillet and cook until golden brown and crispy, 3 to 4 minutes each side. Sprinkle with powdered sugar and serve immediately.

Makes 4 to 6 servings.