A Taste of Luxury

Ricotta-stuffed French toast is a luxury breakfast dish that is perfect for holiday brunches, especially if you soak the bread in eggnog. And it’s not as fattening as it sounds. Low-fat eggnog is a seasonal staple in grocery stores, and nonfat ricotta is sold year-round.

I like to use French bread of the stubby Vienna shape, which provides more room for stuffing. You make a pocket in the side of each slice of bread, slip the cheese and jam filling into it and then dip the slices in low-fat eggnog mixed with egg substitute, both of which can be found in most supermarkets. When the whole thing is browned, the melted cheese and jam mingle.

You can use nonstick cooking spray alone for frying the bread, but I like to use the spray and add a dot of butter to the middle of the pan for an extra touch of flavor without adding too much fat or calories. If you add the butter, you’ll add just 4 grams of fat, 34 calories and 39 milligrams sodium.

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Ricotta-Stuffed Eggnog French Toast

Active Work Time: 8 minutes * Total Preparation Time: 15 minutes * Vegetarian

4 slices French bread, about 1 1/2 inches thick

1/2 cup nonfat ricotta cheese

1/2 teaspoon vanilla extract

1/4 cup sugar

8 teaspoons raspberry jam

1/2 cup low-fat eggnog

1/2 cup nonfat egg substitute

1 teaspoon ground cinnamon

Nonstick cooking spray

4 teaspoons butter, optional

Powdered sugar, optional

Raspberry jam, optional

Lay bread slices flat. Cut pocket into each bread slice by slicing through crust on 1 side only to make just enough room to add stuffing.

Mix ricotta cheese, vanilla and sugar in bowl, then spoon about 2 tablespoons into each pocket, spreading around to cover inside of pocket.

Spoon about 2 teaspoons jam into center of each pocket.

Mix eggnog, egg substitute and cinnamon in bowl. Dip each slice of bread in eggnog mixture to coat and remove, letting excess batter drip off.

Heat skillet sprayed with nonstick cooking spray over medium-low heat. If desired, add about 1/2 teaspoon butter to center of pan and let melt. Fry slices until brown on 1 side, about 4 minutes, then turn and brown other side, about 3 minutes. Remove to warm platter.

Serve topped with powdered sugar and dollop of raspberry jam.

4 servings. Each serving, without extra butter, jam and powdered sugar: 239 calories; 303 mg sodium; 12 mg cholesterol; 4 grams fat; 41 grams carbohydrates; 10 grams protein; 0.14 gram fiber.