Ingredients
Method
- In a small pot, stir together grape juice and cornstarch dissolved in water. Set to medium heat and cook, stirring almost constantly, until bubbling. Cook about 3 minutes more until slightly thickened, making sure it doesn’t bubble over. Turn off heat and let sit. It will thicken a little more as it cools.
- In a large bowl, whisk together eggs, coconut milk, sugar, cinnamon, vanilla and nutmeg.
- Pull a little bit of bread out of the center of each slice of bread, making a little well, being careful not to make a hole. Scoop about ¼ cup ricotta cheese in the well of four of the slices. Top with the other slice of bread.
- Heat the butter in a large skillet on medium heat. Swirl to coat the pan.
- Dip the “sandwiches” into the egg mixture on each side, pressing down slightly so it soaks up the liquid. Add to the hot pan and cook about 4-5 minutes until golden brown. Flip and cook 4-5 minutes on the other side
- Serve warm, drizzled with syrup.
Notes
This recipe was contributed by Rachael Wallace Hartley from Avocado A Day Nutrition, as part of the Healthy Aperture blogger partnership.
