Yep, I love breakfast – the pancakes, waffles, french toast – the whole nine yards. I think the reason I love it so much is because it is sweet. Any time I can have anything sweet I am right there for it. So I was looking through my cook book of “Cook Yourself Thin” and I came across a reciepe for Stuffed French Toast Sundaes. No way, french toast and a sundae, oh I am so there.
Stuffed French Toast Sundaes:
8 slices whole wheat bread, crusts removed.
- 2 whole eggs;
- 2 egg whites;
- 4 T. skim milk;
- 1 t. ground cinnamon
- 2 t. honey
Spray a nonstick muffin pan with carlore-free vegetable spray.
Carefully dip each slice of the bread into the egg/milk mixture and press it into the muffin pan.
Bake at 375° for 12 minutes until crisp.
Meanwhile, in a small bowl, mix togerther 1 cup part-skim ricotta cheese until smooth.
Spoon equal amounts of ricotta mixture into each of the bread cups and top with berries. (I used 1 c. raspberries and 1 c. blackberries and combined them. Drizzle with syrup on top.
I thought these were excellent. Hubby said they were okay and the neither of the kiddos like them. If it was just me I would definitely make them again but since it is not, probably won’t ever have these again.
Now it is off to watch a couple of movies we rented. Black Swan and Tron. I’ll let you know tomorrow what I think of them.