Stuffed French ToastFrom GLYNN HOUSE INN
1 - 8 oz package
Philadelphia Cream Cheese
(Better at room temp)
1/2 cup Ricotta Cheese
1 Tbsp white sugar
1 1/2 Tsp Vanilla
6 medium sized strawberries
2 tablespoons cup chopped pecans (optional)
Put cream cheese & ricotta cheese into bowl of a mixer and
mix until combined. Add sugar and vanilla, mix together
until smooth. Mix in strawberries and chopped pecans. Slice
loaves of French bread as follows: first slice takes off the end
crust, next slice about ½" along loaf but do not cut thru to
the bottom, next move along 1/2" and slice thru the crust.
This makes a 'pocket' to put the filling in.
Dip each piece of toast into mixture of eggs, half 'n half, vanilla and cinnamon. Cook in a Teflon skillet (without
butter, oil or spray) about 5 minutes each side, with temp set
at 325 degrees. This freezes well and can be thawed in the
refrigerator the night before using.