I wouldn’t say I am a health nut by any means. I eat what I want when I want to, for the most part, paying attention to food quality and how it makes me feel. Luckily, I actually enjoy the taste of vegetables, fruit, and healthy grains, but I really miss bread.
Or at least I did until I discovered Alvarado Street Bakery! I have a gluten intolerance, but I cheat a lot, then I feel sick. But once I started eating the sprouted bread from ASB, it was like I discovered life again! I can eat sandwiches that don’t taste like cardboard! And more importantly, I can make french toast again.
I started making this recipe a while back when I was still eating regular bread and I missed it so much. It’s a special treat, Saturday morning kind of breakfast. Enjoy!
Blackberry Ricotta French Toast
Prep time 10 min
Cook time 15 min
Makes 5 Sandwiches
½ cup blackberry preserves
½ cup ricotta cheese
10 slices of California Style Sprouted Bread
1-2 TBSP butter
4 large eggs
¾ cup of milk
½ tsp vanilla
¼ cup of powdered sugar
½ tsp cinnamon
- In a large mixing bowl, combine eggs, milk, vanilla, and cinnamon. Set aside.
- Assemble 5 sandwiches, spreading ricotta cheese on 5 slices and blackberry preserves on the other 5 slices. Press sandwiches together.
- In a large skillet, heat 1 tsp of butter. Dip sandwiches into the egg mixture and cook in the buttered skillet on medium heat on both sides until they are golden and crispy.
- Sprinkle each french toast sandwich with powdered sugar, slice in half, and serve with maple syrup on the side for dipping.
Sponsored Post, recipe developed for Alvarado Street Bakery.