- Loaf French bread, about 5 inches across; day old (fresh is too
hard to slice)
- 8 oz. Ricotta (may be regular, low fat or no fat)
- 8 oz. Cream Cheese (may be regular, low fat or no fat)
- 1/4 cup Apricot Preserves
- 1/4 cup ground walnuts or pecans
- 1/2 tsp. each maple flavoring and rum flavoring
- Eggs
- Milk
Put the ricotta and cream cheese in a mixer and beat until mixed together. Add the preserves; then the nuts; finally add the flavorings. Beat. Put aside or refrigerate in covered container. Slice off ends of bread at a diagonal to expose more bread. Slice the rest of the bread 1-1/2 inches wide at a diagonal. use two slices of bread per person. When all the bread is sliced, take a smaller knife and make a slit in the middle of each slice being careful not to cut to the bottom or too far down the sides. You want to make a pocket. Make pockets in all the slices you need. Scoop about a tablespoon or more of the cheese mixture and dollop into the bread pocket. In a shallow bowl, make a dipping mixture of one egg per person plus 1/4 cup milk per person. Sometimes I use less milk and have used evaporated milk to make a richer mixture. Beat the mixture. Heat a griddle. Spread butter on the griddle and melt. Do not burn. Dip the stuffed bread into the egg/milk mixture. Drip off extra mixture and set on griddle and fry each side until golden. The pieces fry quickly.
We serve the French toast with local produced maple syrup and Swedish sausage.
