Ricotta Chocolate Chip Stuffed French Toast With Strawberry Syrup Recipe By Tasty

Steps:

• Combine the cream cheese, powdered sugar, strawberries, and vanilla extract in a bowl and mix until there are no large lumps of cream cheese.
• Spread a large spoonful of the mixture in the center of two bread slices, then cover and press with the other two bread slices to make two "sandwiches."
• In a separate bowl, beat the eggs with the milk, sugar, and cinnamon until the cinnamon is evenly distributed.
• Melt half of the butter in a pan over medium heat.
• Dip one of the sandwiches into the egg mixture on both sides, dripping off excess, then place it into the hot pan. Cook until both side are golden brown, then repeat with the remaining butter and the other sandwich.
• Sprinkle with powdered sugar and serve with strawberries!
• Enjoy!

Steps:

• Whisk eggs, cinnamon, vanilla and milk together in medium-large bowl to create egg wash.
• Dunk bread in egg wash.
• Melt butter in a skillet on medium-low heat and cook bread for 2-3 minutes.
• Mix berries, sugar, and lemon juice in medium pan over low heat crushing and stirring berries until they form a thick sauce.
• Lay out slices and spread compote in between each slice then on top. Garnish with confectioners sugar (optional).
• Enjoy!

Steps:

• In a large bowl, whisk together the eggs, milk and vanilla. Set aside.
• Place 1 tablespoon of ricotta in the center of 4 of the pieces of bread and spread around slightly. Top with about 6 slices of strawberries and a teaspoon of chocolate chips. Cover each with another piece of bread to make a "sandwich".
• Spray a large nonstick skillet or griddle with cooking spray and preheat. Carefully dip each of the "sandwiches" into the egg mixture until completely moistened. Then place on the skillet and cook over a medium heat for 3 to 4 minutes per side, until the outside is golden brown and the center is warm and chocolate is melted.
• Transfer to serving places. Top with remaining strawberries and sprinkle with confectioners' sugar.

Steps:

• Make the French toast: Using a paring knife, make a small slit in the side of each slice of bread, going almost to the other side, but not all the way through. Set aside.
• In a large pot over medium heat, combine the granulated sugar, heavy cream, and vanilla bean seeds and bring to a simmer. Whisk until the sugar is dissolved and the mixture is warmed through, about 5 minutes.
• Add the eggs to a large bowl. Slowly a ladleful of the cream mixture and whisk to temper the eggs so they do not scramble. Remove the cream mixture from the heat and slowly stream the egg mixture into the pot, whisking to combine. Let cool to room temperature.
• Arrange the sliced brioche in a 9 x 13-inch (19 x 27 cm) baking dish. Pour the cooled custard mixture over the bread. Let soak for at least 1 hour.
• Preheat the oven to 350°F (180°C).
• Transfer the soaked brioche to a clean 9 x 13-inch (19 x 27 cm) baking dish. Bake for 35-40 minutes, or until golden brown on top. Remove from the oven and let cool to room temperature.
• While the toast bakes and cools, make the filling: In a medium bowl, combine the cream cheese, ricotta cheese, and strawberries. Beat with an electric hand mixer on medium speed until fully combined and fluffy. Transfer to a piping bag fitted with a large round tip and chill in the refrigerator until ready to use.
• Make the macerated strawberries: In a separate medium bowl, combine the strawberries, lemon juice, sugar, and lemon zest. Stir well, then set aside to macerate for 10 minutes.
• Make the chantilly cream: In a separate medium bowl, combine the heavy cream, sugar, and vanilla. Beat with an electric hand mixer on medium speed until soft peaks form.
• Pipe the ricotta and cream cheese mixture into the center of each slice of French toast, being careful not to overfill.
• Top each slice of French toast with a generous sprinkle of turbinado sugar. Brûlée the sugar with a kitchen torch until melted and golden brown.
• Add the blueberries and maple syrup to the macerated strawberries and stir to combine.
• Garnish each slice of brûléed French toast with a spoonful of the berry mixture, a dollop of chantilly cream, and a mint leaf. Serve immediately.
• Enjoy!

Steps:

• Cut bread into 24 thin slices. Spread 12 slices with ricotta cheese; top with remaining bread slices. Beat eggs, cream, vanilla extract, nutmeg and cinnamon together. , Dip each sandwich into egg mixture. In skillet, melt 1 tablespoon butter. Grill sandwiches slowly until golden brown; turn and grill other side. , Dust with confectioners' sugar. Top with maple syrup if desired.