Italian-Style Stuffed French Toast
- Yield: 8 servings
We love this recipe. It's like a big, hearty, family-style meal all in one deliciously stuffed package.
- Ricotta Filling:
- 2tablespoons extra-virgin olive oil
- 2 garlic cloves, minced
- 4cups loosely packed fresh baby spinach
- 1/2cup whole-milk ricotta cheese
- 1/4cup grated Parmesan cheese
- 1teaspoon finely grated lemon rind (from 1 small lemon)
- 1tablespoon chopped fresh or 1 teaspoon dried basil
- 1tablespoon chopped fresh or 1 teaspoon dried oregano
- Salt and pepper
- French Toast:
- 1loaf soft French bread, cut into 8 (1 1/2-inch-thick) slices
- 2large eggs
- 1/2cup whole milk
- 1/4teaspoon salt
- 1/2teaspoon garlic powder
- 2tablespoons extra-virgin olive oil, divided
- 1cup jarred marinara sauce
- To prepare the filling, heat oil in a large skillet over medium heat. Add garlic and cook until fragrant, about 30 seconds. Add spinach and cook until wilted, 1 to 2 minutes. Let cool, then coarsely chop.
- Combine chopped spinach mixture, ricotta, Parmesan, lemon zest, basil and oregano in a bowl. Add salt and pepper.
- To prepare the French toast, cut a horizontal pocket in the side of each slice of bread, using a serrated knife. Fill with 1 to 2 tablespoons of filling and press closed.
- Whisk together eggs, milk, salt and garlic powder in a shallow baking dish. Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Quickly dip bread, one piece at a time, into egg mixture, flipping to coat both sides. Add to hot oil. Repeat with 2 to 3 more slices, taking care not to overload pan. Cook 3 minutes per side, or until golden brown. Repeat with remaining slices, adding more oil as needed. Transfer to plates, spoon warm marinara sauce over top, and serve.
Reprinted with permission from Breakfast for Dinner by Lindsay Landis and Taylor Hackbarth (Quirk Books, 2013).
Nutritional Info *per serving
- Calories 311
- Fat 13g
- Cholesterol 65mg
- Sodium 814mg
- Carbohydrate 37g
- Fiber 2g
- Protein 12g