RASPBERRY AND RICOTTA STUFFED FRENCH TOAST PITAS

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RASPBERRY AND RICOTTA STUFFED FRENCH TOAST PITAS image

Categories     Bread     Egg     Fruit     Breakfast     Fry     Kid-Friendly     Father's Day     Spring     Summer

Yield 6 pitas

Number Of Ingredients 11

• 1 pkg (450 g) Pita Break Morning Rounds Cranberry Orange
• 3/4 cup light ricotta cheese
• 2 tbsp maple syrup
• 1/2 tsp cinnamon
• 1 tsp vanilla, divided
• 1 cup fresh raspberries
• 2 eggs
• 2/3 cup milk
• 3 tbsp unsalted butter
• Maple syrup, for serving
• Fresh raspberries, for serving

Steps:

  • 1. Split pita rounds, set aside. In bowl, stir ricotta with maple syrup and cinnamon and 1/2 tsp vanilla. Spread about 2 tbsp (30 ml) of the ricotta mixture on each of the pita halves. 2. Sandwich pita halves with a few raspberries. Repeat with remaining pitas. Slice each in half crosswise. 3. In shallow dish, whisk together eggs, milk and remaining vanilla. Dip each pita sandwich half in egg mixture. 4. Melt butter in skillet over medium heat. Fry stuffed pitas for 2 to 3 minutes per side, until golden. 5. Serve drizzled with maple syrup and additional raspberries.

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