Spread the ricotta on 1 bread slice. Drizzle the honey over the ricotta, top with the sliced almonds, and sprinkle lightly the cinnaon. Top with the remaining bread to form a sandwich.
Coat a nonstick griddle or skillet with cooking spray and heat over medium heat. Whisk the egg, milk, and any remaining cinnamon in a shallow bowl. Dip the sandwich into the egg to coat both sides. Place in the pan and cook until the bread is lightly browned on both sides. Serve with the berries.
Originally Submitted
2/13/2011
0 Out of 5 from
0 reviews
You can add this French Toast, Italian-style recipe to your own private DesktopCookbook.
