Honeyed French Toast Sandwich

Yes, we are doing another French Toast recipe. Obviously, we are big French Toast fans around here. D and I both had today off so he wanted to make something out of a cookbook. He decided on using the Breakfast All Day by Edon Waycott cookbook. He found two more french toast recipes. We tried one today with a few substitutions for items that I didn't have in the house. We both loved these "sammies" as Rachel Ray would call them. But that is for another day.

We substituted marscapone cheese for the ricotta cheese. You may be wondering why we had marscapone cheese in our house. That is a valid question. D has been on a marscapone cheese kick since he found out it is a good substitute for cream cheese. It has less calories and fat in it. I have to agree that it tastes great. Try it some time.

Honeyed French Toast Sandwich

3 large eggs

1/2 cup low fat milk

1/4 cup honey

2 tablespoons all-purpose flour

1/2 teaspoon baking powder

4 slices firm-textured white or egg bread

1 tablespoon safflower oil

1 tablespoon unsalted butter

1/4 cup ricotta cheese

1 cup thinly sliced strawberries

powdered sugar

maple syrup (optional)

In a shallow dish, whisk together the eggs, milk, honey, flour, and baking powder. Press each piece of bread into the mixture and allow to soak for several minutes. Using a spatula, turn, and allow the other side to soak.

In a 12-inch skillet over medium-high heat, heat the oil and butter. Using a spatula, lift the bread from the batter into the pan and brown on both sides. Spread the yogurt cheese on 2 of the slices and distribute the strawberries evenly over the cheese. Top with the remaining slices, sprinkle with powdered sugar, and serve. Pass maple syrup, if desired. Makes 2 sandwiches.

There is a variation to make ham sandwiches:

After browning, spread one side of each of the 2 slices with Dijon mustard, add thinly sliced ham, and top with the remaining slice of toast. Serve hot. This sounds really yummy, too!

The Creative Cook & Son