My mom would make this for breakfast on special occasions like Christmas, birthdays, and the first day of school. Now, I do the same thing for my own daughter, Ellie. This is the recipe my mother always used, though I've heard this recipe has been made popular by Rachael Ray. Either way, enjoy every bit of its tasty good-ness.
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| Photo courtesy of Noble Pig |
Ingredients:
¼ cup
confectioner’s sugar, plus a little extra for sprinkling
1 cup
ricotta cheese
2 eggs
½ cup
milk
White sandwich
bread
Directions:
Mix the confectioner’s sugar and ricotta together in a small bowl.
In a medium-sized bowl mix eggs and milk (and a dab of vanilla if desired)
Trim crust of bread. Flatten bread with a rolling pin.
Add one tablespoon of ricotta to each slice fold over and pinch the edges together.
In a skillet heat 2 tablespoons olive oil.
Dip stuffed bread into egg mixture and transfer to skillet.
Cook until brown, turning once, for about 3 minutes.
Sprinkle with confectioner’s sugar.
Also great with jam & fresh fruit.
In a medium-sized bowl mix eggs and milk (and a dab of vanilla if desired)
Trim crust of bread. Flatten bread with a rolling pin.
Add one tablespoon of ricotta to each slice fold over and pinch the edges together.
In a skillet heat 2 tablespoons olive oil.
Dip stuffed bread into egg mixture and transfer to skillet.
Cook until brown, turning once, for about 3 minutes.
Sprinkle with confectioner’s sugar.
Also great with jam & fresh fruit.
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