Ricotta Stuffed French Toast

Where are all my fellow Georgians who stocked up on food and supplies in preparation for last weekends snow storm?  🙋🏻‍♀️ If you're like me - you overestimated the impact that freezing precipitation would have on your family's appetite and now you're faced with a pantry stocked with "snow day" food.  😬 If I had an excess of lemons - using them up would be a no brainer but what's a girl to do with leftover eggs, bread and milk?  🥚🍞🥛

French Toast!!  Ricotta Stuffed French Toast.  I'm not normally a french toast fan but I have to admit that this stuffed french toast is pretty amazing.  And when you smother it in the honey butter, pistachio and sweet wine sauce - it takes it to a whole new level.  I know you're going to love this just as much as I do.  

Ricotta Stuffed French Toast
1/2 cup whole milk ricotta
1 Tablespoon powdered sugar
1/2 teaspoon orange zest, grated
4 slices hearty white sandwich bread
3/4 cup whole milk
1 egg
1 teaspoon vanilla
1/4 teaspoon salt
4 Tablespoons butter
3 Tablespoons pistachios, chopped
1/4 cup honey
2 Tablespoons Marsala
1/4 teaspoon cinnamon

Combine ricotta, sugar and orange zest.

Spread onto 2 bread slices.

Top with remaining bread slices.

Beat milk, egg, vanilla and salt with fork in an 8" square baking dish.  

Soak sandwiches in mixture for 20 seconds. 

Melt 2 T. butter in skillet.  Add sandwiches & cook 3-5 minutes per side.

Transfer to a plate.  Wipe out skillet.  Melt remaining butter. 

Add pistachios and toast 3 minutes. 

Stir in honey, marsala and cinnamon. 

Spoon sauce over french toast. 

Sprinkle with powdered sugar and serve. 

As for our winter snow storm - it was kind of crazy.  I'll share some video and pictures on the next blog post.  You are not going to believe it.  ⛄️

Ciao!

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