I have to admit I’m staring into the refrigerator at bits of leftovers wondering how I’m going to use them. What stumped me today was a small amount of leftover ricotta filling that I had used to pipe into cannolis over the holidays. The ratio never seems to come out exactly right — ricotta filling to number of cannoli shells. I always have one or the other leftover. Well, there were leftover cannoli shells too but those were gone in a flash, who wouldn’t want to eat them — they are just rolled cookies really, right?
So here I am with just about a half a cup of ricotta that needed to be used. Why not stuff it into some thick bread and call it French toast? Problem solved. But wait… I had just a few teaspoons of Limoncello left in the bottle (I’m making a new batch, don’t panic) and couldn’t think of what to do with it (well it was 7:00 am). I decided to make a Limoncello syrup to go with the stuffed French toast. Oh – this was going to make a great breakfast! Note to self: check calendar to make sure I don’t have anything important on the calendar that I need to show up for…. sober.
Slice a pocket into thick bread so you can spread the ricotta filling inside. Be careful not to cut all the way through. These look like sandwiches but each is one piece of thick bread sliced with a stuffed pocket.
How does that stack up for a fabulous French toast breakfast? Maple syrup or any flavored syrup of choice would also taste great with this stuffed French toast.
- 4 slices of thick bread, white or wheat
- 3 eggs
- 1/2 cup whole or low-fat milk
- 1 teaspoon vanilla
- 1 teaspoon granulated sugar
- 2-3 tablespoons butter
- 1/2 cup ricotta cheese
- 1 teaspoon powdered sugar
- 1/2 teaspoon lemon juice (or can substitute Limoncello)
- 2 teaspoons Limoncello (or can substitute lemon juice)
- 1/4 - 1/3 cup powdered sugar
- Optional garnish: grated lemon rind
- Preheat griddle or frypan.
- Prepare syrup by mixing Limoncello with 1/4 cup powdered sugar, adding more sugar to reach the consistency of syrup you desire. Set aside.
- Prepare filling by mixing ricotta, sugar and lemon juice (or Limoncello) together. Set aside.
- Prepare egg dip by mixing eggs, milk, vanilla, and granulated sugar together. Set aside.
- Slice a pocket into each piece of bread being careful not to cut entirely through (cut about 3/4). It's easier to start at the bottom of the bread.
- Fill each slice of bread using up all the filling evenly between all four slices.
- Dip each slice of bread in the egg mixture on both sides.
- Melt butter on hot griddle and add bread slices. Cook evenly on both sides and remove to plates.
- Pour Limoncello syrup or syrup of choice over French bread.