Every year for Mother’s Day, my children make this healthy stuffed French toast with raspberries for me. I found the recipe long ago, made some modifications and then asked them to make it, on their own, and I have loved it ever since. My children usually use only fresh raspberries but you can add blackberries or strawberries as well.
This recipe is great because:
- it’s such an easy recipe your kids can make it for you (or need minimal to make it)
- the bread is placed in muffin tins creating little cups
- the cups are filled with ricotta cheese instead of the traditional cream cheese, lowering the calorie intake
- You can make the cups 1 day in advance by baking them, allowing them to cool down and placing them in container. In the morning, just place them on a baking sheet and bake at 250 degrees for 4-6 minutes, just to take the chill off of them and then assemble
- play around with the fruit as you can use raspberries, strawberries, blackberries or a variety
- use real maple syrup
Whip the eggs with milk, honey and cinnamon
remove the crusts from the bread
dip the bread into the egg mixture
place the bread into a muffin tin and press gently into the muffin tin to form the cup, do this for each piece
bake and remove from the oven, meanwhile, in a small bowl mix your ricotta cheese with orange zest
add a small amount of the ricotta cheese to each cup
add the fruit and serve
Not only is this recipe a little healthier than the traditional stuffed french toast, it also is beautiful when served. Whether you make this for your mom on Mother’s day or just because, I know you will enjoy this recipe, especially if you are looking for something a little healthier…Enjoy!
.
Thank you for visiting my site and I hope you enjoy this recipe. I do love comments so please feel free to leave me your comment or suggestion. If you would like to be kept up to date with all my new recipes, I only post twice a week, please subscribe in the box listed on the top of the page “Subscribe Via Email”. You will be emailed with a link to confirm you are interested in the subscription so be sure to click on that link too.
Don’t forget to follow me on twitter, pinterest, facebook, Instagram and subscribe to my youtube channel
Thank you again ~ Patty Limatola-Tanenbaum
.
Ingredients
- 2 large Eggs
- 1 large Egg (whites only)
- 3 tablespoons Milk
- ¾ teaspoon Cinnamon
- 1 teaspoon Honey
- 4-5 slices Sweet Egg Bread Slices, crusts removed
- ¾ cup Ricotta Cheese
- 1 cup Raspberries, fresh (or a variety of your favorite berries)
- 1 teaspoon Orange Zest
Directions
- Preheat oven to 375 degrees. Spray a nonstick muffin pan with vegetable spray. Remove the crusts from the bread; using a fork, poke each slice of bread several times (this will allow the bread to absorb the egg mixture better), set aside.
- In a medium bowl, whisk the eggs and egg white together; add milk, cinnamon and honey, whisk again. Dip a piece of bread in the egg mixture and press the bread into the muffin pan. Bake for 12-15 minutes, until the bread is a little crisp, let the bread cool in the pan for 2-3 minutes before removing.
- While the bread is baking, mix together the ricotta cheese with the orange zest until smooth.
- To serve, spoon equal amounts of the ricotta mixture into each of the bread cups and top with berries. Drizzle with real maple syrup if needed. Enjoy!