Stuffed French Toast

Stuffed French Toast
Ingredients
• 1 - 8 oz package
• Philadelphia Cream Cheese
• (Better at room temp)
• 1/2 cup Ricotta Cheese
• 1 Tbsp white sugar
• 1 1/2 Tsp Vanilla
• 6 medium sized strawberries
• 2 tablespoons cup chopped pecans (optional)

Preparation
• Put cream cheese & ricotta cheese into bowl of a mixer and mix until combined.
• Add sugar and vanilla, mix together until smooth. Mix in strawberries and chopped
pecans.
• Slice loaves of French bread as follows: first slice takes off the end crust, next slice
about ½" along loaf but do not cut thru to the bottom, next move along 1/2" and slice thru
the crust. This makes a 'pocket' to put the filling in.

Cooking
• Dip each piece of toast into mixture of eggs, half 'n half, vanilla and cinnamon.
• Cook in a Teflon skillet (without butter, oil or spray) about 5 minutes each side, with
temp set at 325 degrees. This freezes well and can be thawed in the refrigerator the night
before using.
Serves 12