Larry requested stuffed french toast for Easter brunch this morning. This is one breakfast food that I can make well, even though I don’t really like French toast that much. This is a different sort of French toast – Not only is it stuffed, it’s also baked after it’s sautéed. And the coating is eggs and cream – very rich. I used mascarpone cheese and extra ricotta cheese instead of cream cheese for the filling. I’ve only made the apple-filled version of this french toast in the past, but I think I like this one better (Larry likes the apple filled ones better).

• Stuffed French Toast with Lemon Filling and Blueberry Syrup (Fine Cooking #36, January 2000, p. 39)
• Turkey Bacon