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.
But, why limit this recipe to breakfast? It would make a great dessert too! Use cookie cutters or just slice bread into triangles or other shapes for a fun finger food dessert.