Recipe adapted from Sarah of Droolworthy. For more recipes from Sarah, visit her blog at Droolworthydaily.com.
Ingredients
- 2 thick (1-1â2 inch) slices Italian bread
- 1 tablespoon butter
- 3 eggs
- 1â4 cup half and half
- 1â2 teaspoon cinnamon
- 1 teaspoon vanilla extract
- Powdered sugar (for serving)
- Maple syrup (for serving)
For the caramelized bananas Ingredients
- 1 banana, sliced
- 1 tablespoon butter
- 1 tablespoon brown sugar
- 1â4 teaspoon cinnamon
For the filling Ingredients
- 1â2 cup ricotta cheese
- 1â4 cup half and half
- 2 tablespoons powdered sugar
Instructions
In a separate bowl, whisk together eggs, half and half, cinnamon and vanilla extract.
Make a slit halfway through each bread slice with a knife – this will be the “pocket” for the filling. Soak bread in the egg mixture for 5-7 minutes or until soggy, flipping half way through.
Set EGG for indirect cooking (with convEGGtor) at 350°F/177°C.
Melt 1 tablespoon butter in a Half Moon Cast Iron Griddle. Toast bread in the skillet for 7 minutes, flipping occasionally, until each side is lightly browned. Remove from heat and set aside.
Fold bananas into the ricotta mixture. Spoon the mixture into the slit in each piece of bread. Drizzle with maple syrup and a dash of powdered sugar. Enjoy!