Sunday, November 27, 2011

Ricotta Stuffed French Toast with Caramelized Bananas

The start of a perfect brunch...

Aaaggghhhh Sundays! Sundays are one of those days you get to sleep in a few extra hours and then have the whole day to catch up on what you couldn't get done during the week... or not.. lol... : j  
Sunday Brunch has to be my favorite meal hands down. Croissants, coffee, omelets, fresh fruit, french toast, homefries, waffles, etc etc... It can be a simple spread or more extravagant but either way its always special.

Here is a rich, delicious and unbelieveably easy recipe for stuffed french toast with caramelized bananas that my husband and I had this weekend!

Sweet caramelized bananas and creamy ricotta...


Italian or French Bread
Ricotta Cheese
Sugar (enough for ricotta mixture and batter)
Whipped Cream
Heavy Cream
Vanilla Extract
Fresh Bananas 


1.Slice fresh italian or french bread into 1 1/2 inch slices and then slice that in half  without splitting it all the way in order to make a pocket for the ricotta stuffing

2. In a bowl mix together ricotta cheese, sugar and some whipped cream to thin out mixture and set aside.

3. Prepare batter in another bowl - combine eggs, heavy cream, cinammon, sugar and vanilla extract. Mix well and pour into a shallow bowl for dipping bread. 

4. Gently open the split slice of bread and spoon ricotta mixture into pocket and spread evenly.

5. Place the stuffed bread into the batter mixture and allow to sit for several minutes to soak batter well and then turn over on the other side and again sit for several minutes.

6. While the bread is soaking in batter, heat a non-stick griddle and melt a small pat of butter in it
7. Carefully lower the batter dipped stuffed bread onto the griddle. Cook on medium until golden brown on both sides.

8. While the toast is cooking, slice up fresh bananas and toss in a mixture of cinnamon and sugar and keep aside

9.Once the french toast is cooked, place on a plate.

10. On the same griddle, add a bit more butter and drop the cinnamon-sugar coated banana slices in and allow it to carmelize on each side. If the bananas are cooked too long, they will become soggy fyi!

11. Spoon the sweet bananas onto french toast, garnish with whipped cream, powdered sugar and serve! No syrup necessary!

Saturday, November 5, 2011

Caramel Apple Crumble

Fall is such a wonderful season! Especially in Vermont where the folliage turn from bright shades of green into lovely jewel tones. Theres nothing better than taking in that scenery while breathing in the crisp autumn air.

Actually theres one more thing that I happen to love more than the pretty leaves changing color - caramel apples!

I wait each season for those sweet, tart, gooey treats to show up on my local grocers shelves to signal the beginning of fall and then proceed to buy as many as I can carry : j

Those yummy treats were the inspiration behind a quick dessert I made after scanning my fridge eagerly for the last caramel apple only to be disappointed after realizing that I probably ate it already. lol...

Heres a simple, grown-up, minus-the-stick version of the beloved caramel apple.

Caramel Apple Crumble

Apple Filling
Fresh granny smith apples, peeled, cored and sliced
salt, a dash
butter, unsalted

butter, unsalted

1. combine flour and butter in a bowl until crumbley. then add sugar and mix well. keep aside
1. preheat oven to 375 degrees
3.melt butter in a pan
2. add sugar and allow it to cook down to a gooey caramel
3. add cinnamon and a dash of salt
4. add the slices of apple
5. cook until soft
6. spoon apple filling into individual ramekins
7. top with crumble
8. bake at 375, watching closely until crumble browns well
9. carefully remove, allow to cool a bit and enjoy!

Quick! - Gimme a spoon!