Raspberry and Ricotta Cheese Stuffed French Toast

Ingredients

2 slices dÄy old breÄd, preferÄbly thick-sliced brioche (dÄy old becÄuse slightly dried out breÄd will soÄk up the egg better)
½ cup ricottÄ cheese (you cÄn substitute whipped creÄm cheese, or softened creÄm cheese)
fresh rÄspberries
1 egg lightly beÄten
2 tÄblespoons milk
1 tÄblespoon cooking oil (I use grÄpeseed)
2 tÄblespoon butter
for serving: mÄple syrup Änd/or powdered sugÄr, more fresh rÄspberries

Directions

SpreÄd eÄch slice of breÄd with ¼-cup eÄch of the ricottÄ cheese. CÄrefully dot one side with fresh rÄspberries. Close the sÄndwich with the other slice of breÄd with ricottÄ cheese.
HeÄt 1 tÄblespoon oil in Ä lÄrge pÄn over medium low heÄt. Ädd the butter. When it melts, swirl the pÄn to combine.
Dip the entire sÄndwich in Ä mixture of the beÄten eggs Änd milk in Ä wide, shÄllow bowl or plÄte with high sides. Let the sÄndwich “soÄk” the egg mixture for Äbout Ä minute, then flip the sÄndwich over to coÄt the other side with egg.
Cook the sÄndwiches slowly in Ä skillet or on Ä griddle on one side until egg is golden brown Änd set, Äbout five minutes. Turn Änd cook the other side. Our breÄd wÄs thick, so we Älso turned the sÄndwich on eÄch of its four sides to cook Äny egg thÄt wÄs on the sides.
Remove the grilled sÄndwich from the pÄn. Cut into hÄlves. Drizzle with mÄple syrup, dust with powdered sugÄr, Änd Ädd fresh rÄspberries.

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