Raspberry and Ricotta Stuffed French Toast Pitas
Per serving
Using nutritious pita, try this sweet and savory twist on French toast, a quick-to-prepare recipe featuring Morning Rounds from the Ozery's Pita Break line. If you need an option on-the-go, toast one or two of the pitas topped with your choice of spread. But do try this French toast as well:
Ingredients
6 serv.Step-by-step instructions
- 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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