Well, its been too long since either of us have posted, almost a month! And I can't wait any longer to tell you about breakfast the other morning. As you know, we've had an exceptionally warm March here in Chicago, and when the weather is good it always inspires me to get up and get the day going. All that early morning activity usually needs some fuel in the form of breakfast. This particular morning I had half of a leftover baguette from dinner the night before, and a good friend of mine recommended making french toast out of it. And that's just what I did, except that I also had a little ricotta and heavy whipping cream leftover in the fridge, so why not french toast stuffed with honey whipped ricotta cheese? Sounds like a great morning to me!
6 1-inch slices day-old baguette
2 eggs
1/4 cup milk
1 tsp. vanilla
1/2 tsp. cinnamon
1 tbsp. butter
3/4 cup heavy whipping cream
1/4 cup powdered sugar
1 tsp. vanilla
1/2 cup ricotta cheese
2 tbsp honey
Maple Syrup (or Honey)
Whisk together eggs, milk, vanilla, and cinnamon in a bowl. Heat a large non-stick skillet over medium-high heat, melt butter in skillet. Briefly dredge each side of baguette slices in egg mixture and place in skillet. Cook slices, turning once, untill both sides are golden brown.
Meanwhile, whip 3/4 cup heavy whipping cream and vanilla in an electric mixer until soft peaks begin to form. Slowly add powdered sugar. Continue whipping until stiff peaks form. Slowly fold in ricotta cheese and honey.
Make sandwiches out of the french toast and ricotta mixture. Drizzle additional honey or maple syrup over top as garnish.
