Ingredients
Servings: ￩￫
| 2 | tbsp cream cheese (for filling) |
| 3 | tbsp ricotta cheese (for filling) |
| 0.5 | tbsp vanilla extract (for filling) |
| 1 | tbsp sugar |
| 0.5 | cup strawberries |
| 0.5 | cup bananas |
| 2 | thick challah or brioche bread slices |
| 2 | medium eggs |
| 1 | cup almond milk |
| 0.5 | tbsp vanilla extract (for egg mixture) |
| 0.5 | tbsp cinnamon |
| 0.5 | tbsp nutmeg |
Instructions
Cut one to two inch thick slices of challah bread (or brioche or any other rich, egg bread). Make a slit down the center without going through to the bottom – the idea is to create a pocket.
Mix together cream cheese, ricotta cheese, vanilla extract, and sugar until smooth. Transfer mixture into a sandwich baggie and cut off one corner, so the opening hole is approximately 1/4″ in diameter. Squeeze a line of filling in the bottom of the bread pocket. Add a few diced bananas and strawberries, layer with another squeeze of filling then repeat until the filling is gone.
Mix together eggs, almond milk, vanilla extract, cinnamon, and nutmeg. Place filled bread pieces into egg mixture and soak 10-15 minutes per side.
Carefully remove each piece from egg mixture and place on heated skillet. Cook thoroughly, flipping once or twice.
Serve with fruit and whipped cream topping, or yogurt with a honey drizzle, or maple syrup.
