Lemon Ricotta French Toast

Homemade bread. This is something we haven't had at my house in a long time. I remember as a kid having it a lot, but then it just didn't happen much anymore. It gets eaten so much faster than a store loaf of bread, but isn't that just a compliment to it? So after see the bread machine, never actually using it before because it was my dad's fancy toy, I asked him how to use it. And it is like the simplest thing ever! I wish I would have asked earlier. Put the ingredients in the bread pan, put pan in machine, press start. literally thats it. No fear, bread machines are your friend!

So I had some ricotta left over from the galette and still a pile of free lemons, so french toast it was! I think I first heard of stuffed french toast from something really gross like an commercial, and probably at the time went there to have it. Anyways, this recipe is so much better than anything you can get at a Ihop. Sweetened ricotta, zesty lemons, and fresh bread. Breakfast food is good.

Bread
1 1/2 cups (354ml) water
2 tbsp butter, softened
4 cups (508g) bread flour
1/4 cup (50g) sugar
2 tsp salt
1 1/4 tsp cinnamon
2 1/4 tsp dry active yeast

Filling
1/2 cup (125g) ricotta
1 tsp lemon zest
1/2 tsp lemon juice
1 1/2 tsp powdered sugar

3 eggs
1/4 cup milk
1 tsp vanilla
Maple Syrup
Powdered Sugar

You will need a bread machine! Remove bread pan 
from machine. Add in all ingredients in the order 
listed. Put pan back in machine. Select sweet bread 
cycle. Done! Should take 3 to 4 hours. Cool completely
Cut into thick slices

Filling
Mix all ingredients together

Whisk eggs milk and vanilla in a wide bowl.
Heat a skillet to medium/high heat. 
 Then get four slices of bread. Spread ricotta 
mixture on two slices and top with other slices. 
Dip "sandwiches” in egg batter and cook on both 
sides until golden and crispy. Serve hot with 
maple syrup and powdered sugar.

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