1 Video | Photo: Chocolate and Strawberry Stuffed French Toast Recipe
Ingredients
- 3 eggs
- 1 1/4 cups nonfat milk
- 1/2 teaspoon vanilla extract
- 1/4 cup part-skim ricotta cheese
- 8 slices of whole-wheat sandwich bread, crusts removed
- 1 (8-ounce) container strawberries, hulled and sliced
- 4 teaspoons bittersweet chocolate chips
- Cooking spray
- 2 teaspoons confectioners' sugar
Directions
In a large bowl, whisk together the eggs, milk and vanilla. Set aside.
Place 1 tablespoon of ricotta in the center of 4 of the pieces of bread and spread around slightly. Top with about 6 slices of strawberries and a teaspoon of chocolate chips. Cover each with another piece of bread to make a "sandwich".
Spray a large nonstick skillet or griddle with cooking spray and preheat. Carefully dip each of the "sandwiches" into the egg mixture until completely moistened. Then place on the skillet and cook over a medium heat for 3 to 4 minutes per side, until the outside is golden brown and the center is warm and chocolate is melted.
Transfer to serving places. Top with remaining strawberries and sprinkle with confectioners' sugar.
Per Serving:
Calories 270; Total Fat 8 g; (Sat Fat 3 g, Mono Fat 2 g, Poly Fat 0 g) ; Protein 15 g; Carb 38 g; Fiber 5 g; Cholesterol 170 mg; Sodium 390 mg
Note: *7 slices of whole wheat bread analyzed here since crust was removed*
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By LG815
Orange County, CA
on September 27, 2011
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This was okay. I didn't soak the bread, so it wasn't soggy. I probably won't make it again. It took less than 25 minutes to make, but it needed some kind of sauce to go with it. Too dry.
By plhv1985
on September 25, 2011
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We like to take this recipe and adapt with all kinds of fillings. This morning I did fresh raspberries and chocolate. Don't soak in the custard unless you have a really thick/crusty bread. Just dip in and out. It also works out to "finish" it in the oven (while waiting for your coffee to brew or bacon to finish frying. Overall, it's easy and a nice breakfast upgrade for special days.
By stranges@charte...
Asheville, NC
on May 08, 2011
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Made this for Mother's Day brunch and we loved it! My comments: Carefully dip one side of the "sandwich" in the egg mixture for a few seconds, quickly flip and dunk the other side. Do not dunk the whole sandwich. Place sandwiches on a hot griddle; turn the heat down to medium-low so the chocolate can melt without burning the outside. I used finely chopped 72% dark chocolate instead of chocolate chips. Toast almond slices in a hot pan as a garnish--it adds a nice crunch! You can make a simple strawberry sauce that doesn't require cooking which can be made ahead of time and refrigerated (it is also great on ice cream. Roughly slice 1 cup hulled fresh strawberries (you can use frozen, thawed strawberries and place in a blender. Add 2-3 tablespoons sugar and a squeeze of lemon juice (about 1/2 teaspoon or so. Blend thoroughly, then strain using a fine-mesh strainer. Pour the mixture into a squeeze bottle. Drizzle the strawberry sauce over the french toast. Yum!
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