Strawberry French Toast from Cafe Amandine in Los Angeles
This is what I want for breakfast tomorrow morning, but alas I live in Kansas...it's just not going to happen. So....we do what we can do in the Midwest and that is try to make our own version of this decadent breakfast from Los Angeles' Number One Bakery.
1 1/4 cups nonfat milk
1/2 teaspoon vanilla extract
1/4 cup part-skim ricotta cheese
8 slices of whole-wheat sandwich bread, crusts removed
1 (8-ounce) container strawberries, hulled and sliced
4 teaspoons bittersweet chocolate chips
2 teaspoons confectioners' sugar
In a large bowl, whisk together the eggs, milk and vanilla. Set aside.
Place 1 tablespoon of ricotta in the center of 4 of the pieces of bread and spread around slightly. Top with about 6 slices of strawberries and a teaspoon of chocolate chips. Cover each with another piece of bread to make a "sandwich".
Spray a large nonstick skillet or griddle with cooking spray and preheat. Carefully dip each of the "sandwiches" into the egg mixture until completely moistened. Then place on the skillet and cook over a medium heat for 3 to 4 minutes per side, until the outside is golden brown and the center is warm and chocolate is melted.
Transfer to serving places. Top with remaining strawberries and sprinkle with confectioners' sugar.
If you feel like a splurge, forego the skim, non fat, whole wheat options. Use whole milk or half and half, creamy ricotta and french bread.
It's not Cafe Amandine's Strawberry French Toast, the award winning bakery on Wilshire Boulevard in Los Angeles...but, it's the best we can do in the Midwest. sigh.
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