Reviewed: Oct. 25, 2009

I made this for Sunday morning brunch for my family. It was an instant classic. We used country white bread and in addition to the strawberries, I added blueberries and fresh banana. We didn't have fresh strawberries, so I used frozen strawberries and frozen blueberries. My 7 year old said, "This is OVER THE TOP -- DELICIOUS!!!!"

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anne

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Reviewed: Oct. 24, 2009

I have made this recipe twice now and it was great both times! The first time i used sweet bread, of course not as healthy, but it was great! I made it a little healthier by using egg whites and fat-free ricotta cheese and it still was very tasty!

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gone2thebeach

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Reviewed: Aug. 24, 2009

No ricotta, just trim cottage cheese. I let it drain using a fine strainer for about 15 minutes, pushing out some of the moisture out gently with my spatula. I used a day-old whole wheat I had on hand and chopped the strawberries VERY fine. My kids liked this, I cut the recipe in half just for them. I had a hard time keeping the filling inside the french toast. I think next time, instead of using granulated sugar, I might use powdered. It might thicken up the mixture and make it have a little sticking power.

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tat2whttrsh aka Lambchop's Mom

Cooking Level: Expert

Living In: Seattle, Washington, USA

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Reviewed: Jul. 26, 2009

We thought this was good. We added freshly picked blueberries, which added some nice flavor. I am not sure how you are supposed to flip these without the insides falling out - we used toothpicks to hold the sandwiches together while cooking. Also, I think you can reduce the number of eggs for dipping - we had tons of leftover egg/milk mixture. I think you'd be fine with three instead of the recommended four. We'll make these again with some modification.

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