Ricotta & Raspberry Filled French Toast
Preheat oven to 180°C Fan.
Line a large baking tray with baking paper. Place honey in a small non-stick frypan over low heat. Bring to a simmer for about 2 minutes until slightly reduced then add macadamias and stir to coat. Transfer to prepared tray in a single layer. Bake for 5 minutes or until golden. Remove from oven and cool completely, then roughly chop.
Combine ricotta, icing sugar and vanilla in a bowl until smooth. Fold through half the raspberries.
Place a heaped spoonful of ricotta and raspberry mixture into the centre of a slice of bread and place another slice on top. Gently press the edge of the bread slices together to seal. Repeat.
Whisk together eggs, milk and cinnamon in a medium bowl. Dip the sandwiches into the egg mixture, allowing the bread to soak for a minute on each side. Transfer to a tray and repeat with remaining sandwiches.
Heat the butter in a large non-stick frypan over medium heat. Place the eggy sandwiches into the frypan and cook for 2 minutes a side until golden. Transfer to an oven tray and bake for 5-7 minutes until heated through.
Slice French toast in half diagonally and serve topped with reserved raspberries, honey macadamias and an extra drizzle of honey.Recipe, Food Styling and Photography by Karen McFarlane, foodlove.com.au
100g raw macadamias
2 tbs honey, plus extra to serve
2 tbs icing sugar, plus extra for dusting
1 tsp vanilla seeds
200g raspberries, divided
8 thick slices soft white bread
1 cup milk
½ tsp ground cinnamon
50g unsalted butter, for frying