Blueberry and Ricotta Stuffed French Toast Breakfast Sandwiches
Makes 4 sandwiches
8 slices Texas toast (thickly sliced challah bread works well too)
6 large eggs
1 1/2 cups whole or low-fast milk
3/4 teaspoon ground cinnamon
1 1/2 teaspoons pure vanilla extract
zest of 1 large orange (about 3-4 teaspoons)
butter for griddle
confectioners’ sugar for dusting
3/4 cup whole or part-skim milk ricotta cheese
1 teaspoon orange zest
2 teaspoons Cointreau or Grand Marnier (orange liqueur)
4 teaspoons sugar
1 cup fresh blueberries
1. In a shallow bowl or pie plate, lightly whisk eggs; add milk, cinnamon, vanilla, and orange zest and whisk until well combined.
2. Place griddle over medium-low heat. (Note: If the heat is too high, the butter will burn.) Melt about 2 teaspoons butter until the griddle is just coated.
3. Dip one slice of bread in the egg mixture until well coated on both sides, allowing excess to drip into the bowl. Place on the griddle. Cook 1 minute per side, or until golden brown and the egg has set. Transfer to a warm plate and cover until ready to serve. Repeat with remaining slices, buttering the griddle as necessary.
4. In a small bowl whisk ricotta cheese, orange zest, Cointreau, and sugar. To assemble sandwiches, spread 1/4 of the ricotta filling on a slice of French toast. Top with 1/4 blueberries. Close the sandwich with another slice of French toast. Dust with confectioners’ sugar.