Raspberry and Ricotta Stuffed French Toast Pitas

READY IN: 16mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Split pita rounds, set aside. In bowl, stir ricotta with maple syrup and cinnamon and 1/2 tsp vanilla. Spread about 2 tbsp (30 ml) of the ricotta mixture on each of the pita halves.
  • Sandwich pita halves with a few raspberries. Repeat with remaining pitas. Slice each in half crosswise.
  • In shallow dish, whisk together eggs, milk and remaining vanilla. Dip each pita sandwich half in egg mixture.
  • Melt butter in skillet over medium heat. Fry stuffed pitas for 2 to 3 minutes per side, until golden.
  • Serve drizzled with maple syrup and additional raspberries.
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