Breakfast Club - Strawberry and White Chocolate Stuffed French Toast

Last weekend Hubby made a request for this week's Breakfast Club to be French Toast.  As today is also our first wedding anniversary I knew I needed to come up with something special and romantic.  This time last year Hubby was too nervous to eat breakfast at all and I was already running way behind schedule and manged to eat half a blueberry muffin in the taxi on the way to the hairdressers!

I spotted the recipe for this stuffed French Toast recipe while vegging out on the sofa in front of the TV.  It has added bonus of almost being healthy!  I did make a few amendments, replaced the brown bread with white (it was WW though!) and I also swapped the dark chocolate chips for white ... cause that's what we like.  I found that the egg mixture could have easily been halved ~ or twice the amount of French Toast made, but I'm trying to pace myself today lol.  Apart from that this was very successful and has ticked all the boxes.

Strawberry and White Chocolate Stuffed French Toast
3 eggs
310ml skimmed milk
1/2 tsp vanilla extract
25g semi -skimmed ricotta cheese
8 slices of thick white sandwich bread, crusts removed
225g strawberries, hulled and sliced
4 tsp white chocolate chips
Cooking spray
2 teaspoons icing sugar

In a large bowl, whisk together the eggs, milk and vanilla. Set aside.

Place 1 tablespoon of ricotta in the center of 4 of the pieces of bread and spread around slightly. Top with about 6 slices of strawberries and a teaspoon of chocolate chips. Cover each with another piece of bread to make a "sandwich".

Spray a large nonstick skillet or griddle with cooking spray and preheat. Carefully dip each of the "sandwiches" into the egg mixture until completely moistened. Then place on the skillet and cook over a medium heat for 3 to 4 minutes per side, until the outside is golden brown and the center is warm and chocolate is melted.

Transfer to serving places. Top with remaining strawberries and sprinkle with icing sugar.

Makes 4 sandwiches
Adapted from Food Network UK