Reviewer:

Cooking Level: Intermediate

Living In: Ocala, Florida, USA

Reviewed: Jun. 26, 2004

It is not very often that I make French toast. Especially stuffed. I decided to try this one for a Sunday Brunch. Everyone loved it! It's very heavy. I actually made mine with less ricotta cheese and added more cream cheese for a cream cake taste. I used a sweetner instead of sugar and low fat milk. This lessened the calories, but still gave it plenty of flavor.

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26 users found this review helpful

Reviewer:

LORIE060669

Reviewed: Apr. 24, 2004

We thought it was pretty good, my very picky 12 yr. old liked it a lot. I used 2 eggs and a little low-fat milk in place of the egg substitute, which is quite expensive. 3 cups would be a lot wasted. I also sprinkled a little cinnamon in with the egg/milk mixture.

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20 users found this review helpful

Reviewer:

BABSKITCHEN

Cooking Level: Intermediate

Living In: Cleveland, Ohio, USA

Reviewed: Feb. 28, 2004

It's a neat idea. I did make some changes though. First off, I dropped the cottage cheese and increased the ricotta to 1/2 cup. I also used real eggs instead of the substitute. Then, after I spread the cheese mixture into the bread pockets, I spread about a tsp of seedless raspberry jam inside the pockets and cooked as directed. I served it with a little drizzle of real maple syrup. It's really good but HEAVY. Hubby (who loves french toast) made it through one, I couldn't finish mine. It's a nice treat but not an every weekend kind of dish.

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28 users found this review helpful

Reviewer:

LAURASC

Cooking Level: Intermediate

Living In: Montreal, Quebec, Canada

Reviewed: Jan. 8, 2004

My family loves this recipe!!!! I make a double or triple batch and freeze what we don't eat. They warm up well in the oven. I can't remember what I warm them up on, but try 350 for about 7 min. Watch them because I would hate to have you burn them because I couldn't remember.

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23 users found this review helpful