Ingredients
Toast:
2 thick slices of sourdough or french bread (cut in half, to make 4)
Filling:
3/4 cup Part Skim Ricotta
One whole banana (chopped)
Optional: 1tbsp of brown sugar, or sweeten to taste
Batter to dip:
3 eggs beaten
2 tbsp Milk
Topping (optional):
Honey
Chopped almonds
Powdered sugar
Raspberries
To cook: 2 pads of butter (one for each toast)
Preparation
In bowl, mix ricotta, brown sugar, and banana for sandwich filling.
Place a good amount of the mixture on on side of half slice of bread. Basically, create a sandwich. Do this for both slices of bread, so you have two sandwiches.
Beat in a separate bowl, eggs and milk. Place one side of sandwich in the egg mixture, let set for about a minute or until it looks like it has soaked through. Flip over and repeat. Do this for both sandwiches.
In a sauce pan, heat one pad of butter over medium heat until melted. Place sandwich, and cook until golden brown. Flip and repeat. I also cook the sides and front of sandwich, about 30 seconds on each side; until whole sandwich is golden brown. Finish one, wipe pan clean, and repeat for second sandwich.
Top plate, drizzle honey on top. I also think chopped almonds would taste great as well. Then take a giant bite and enjoy!
