This decadent Frenchtoast stuffed with strawberries makes the perfect weekend brunch:
Place the ricotta, milk, strawberries, honey, and almonds in a mixing bowl and stir gently to combine. Set aside.Beat the eggs with the milk, cinnamon, and vanilla in a shallow dish.
Working one slice at a time, place the bread in the egg mixture, turning it over once to thoroughly coat, then add it directly to the hot pan.Cook each slice for 2 to 3 minutes per side, until a golden brown crust is formed.Divide the strawberry mixture among four slices of toast, spreading to evenly coat.
Top them each with another slice to make a sandwich, then slice on the diagonal to create two equal triangles. Serve with a shake of powdered sugar or a drizzle of pure maple syrup, if you prefer.
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