Cannoli French Toast

From Every Day with Rachael Ray October 2010

4 Servings

• 1/4 cup confectioners’ sugar
• 1 cup ricotta cheese
• 2 eggs
• 1/2 cup milk
• 12 slices sandwich bread

Sift 1/4 cup confectioners’ sugar into a small bowl, then stir in 1 cup ricotta cheese. In a medium bowl, beat together 2 eggs and 1/2 cup milk. Trim the crusts off 12 slices sandwich bread and, using a rolling pin, roll out the bread to flatten. Add 1 tablespoon of the sweetened ricotta to each slice, fold over and pinch the edges together. (The edges will seal during cooking.) In a large skillet, heat 2 tablespoons extra-virgin olive oil over medium heat. Working in 3 batches, dip the stuffed bread slices in the egg mixture and transfer to the skillet. Cook, turning once, until puffed and golden, about 3 minutes. Dust with more confectioners’ sugar before serving

My Review: This was so easy to make, but felt very fancy to make. I wasn't sure I would like this because I'm kind of iffy on ricotta. It ended up being delicious. The pieces aren't very big. If you have big eaters, you might want to double the recipe.