Ricotta Stuffed French Toast
1 large loaf Italian or French Bread
15 oz. Hautly Ricotta Cheese
¼ cup strawberry preserves
1/2 cup cream
1 Tbs vanilla
1/2 tsp nutmeg
1/2 tsp cinnamon
Slice bread into 16 slices (about ¾-inch thick).
Mix Hautly Ricotta cheese and preserves. Spread mixture on 8 slices; top with remaining 8 slices.
Heat small amount of cooking oil in large, nonstick skillet over medium heat.
Beat together fresh eggs, cream, vanilla, nutmeg, cinnamon. Dip
bread and cheese sandwiches into egg mixture, coating both sides.
Cook on each side for about 2 minutes or until golden
brown. Dust with powdered sugar; serve with your favorite syrup.