Ricotta-Cherry-Hazelnut Stuffed French Toast

I was trying to find new and interesting uses for a container of ricotta hanging around in my fridge when I happened upon the idea of stuffed french toast. I'd never tried it before--boy, was I missing out!

This is an unbelievably delicious, rich treat for breakfast, lunch or anytime. I could imagine it as a decadent dessert, served with a scoop of vanilla ice cream or crème anglaise. The ricotta lends a creaminess that mixes so perfectly with the cherry jam. Heavenly! And by using fiber-rich oatmeal bread and sugar substitutes, it was a no-guilt treat.

Ricotta-Cherry-Hazelnut French Toast
Serves 2

1 egg
1/4 cup sugar-free non-dairy hazelnut liquid coffee creamer –OR– 1/4 cup half-and-half sweetened with 1 tablespoon sugar or substitute
4 slices bread (I used thin-sliced lite oatmeal bread at 6 net carbs per slice)
2 tablespoons cherry all-fruit jam
2 tablespoons ricotta cheese
Butter (for frying)
Powdered sugar or substitute (for sprinkling; I used substitute)
Agave nectar (for drizzling)

Whisk together the egg and creamer. Set aside.

Spread 2 slices of bread with jam. Spread the other 2 slices of bread with ricotta. Make a sandwich of 1 slice with jam and 1 slice with ricotta. Repeat to make a second sandwich. Press gently to help sandwiches stick together.

In a shallow dish with a flat bottom, dredge sandwiches in egg-cream mixture, coating well on both sides. Fry sandwiches in a buttered skillet set over medium-low heat until hot and browned on both sides. Transfer to a cutting board. Gently cut sandwiches into quarters and arrange on plates. Sprinkle lightly with powdered sugar and drizzle with agave nectar.

Serve hot.