Recipe: Stuffed French Toast

Yes, I realize there was no recipe last week. I was a bit busy with the turkey thing. Plus, with the toothache, eating has not been the joy I usually want it to be.

The plumbers visited this morning, having waited until such a time as the $300 fee we incurred would not amount to three times that on the holiday weekend. The clog is gone, Alleluia!

For today's recipe, I found this in this catalog. They have lots of recipes on the site. While I usually stick with pancakes or waffles for the big Sunday breakfasts, this might need to make an appearance.

Stuffed French Toast

• 8 slices country bread, each 1 inch thick
  
• 1/2 cup apricot preserves
  
• 1/2 cup ricotta cheese
  
• 1 1/2 cups milk
  
• 3 large eggs
  
• 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.

Preheat an electric skillet to 350 F, according to manufacturer's instructions.

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 the electric skillet with softened butter. Arrange the soaked bread slices onto the surface of the electric skillet and cook until golden brown and crispy, 3 to 4 minutes each side. Sprinkle with powdered sugar and serve immediately. Don't forget the butter!

Makes 4 to 6 servings.