Ingredients - filling

One 8-ounce package Philadelphia Cream Cheese (Better at room temp)

1/2 cup Ricotta Cheese

1 Tablespoon white sugar

1-1/2 teaspoons Vanilla

6 medium sized strawberries

blueberries (optional)

2 Tablespoons chopped pecans (optional)

Ingredients - Toast coating

8 - 12 Eggs

1 - 2 cups Half & Half

1 teaspoon Vanilla

1/2 teaspoon Cinnamon

Preparation: Put cream cheese and ricotta cheese into bowl of a mixer and mix until combined. Add sugar and vanilla, mix together until smooth. Mix in strawberries, blueberries, and chopped pecans. Slice loaves of French bread as follows: first slice takes off the end crust, next slice about 1/2 inch along loaf but do not cut through to the bottom, next move along 1/2 inch and slice through the crust. This makes a 'pocket' to put the filling in.

Cooking: Dip each piece of toast into mixture of eggs, half 'n half, vanilla and cinnamon. Cook in a Teflon skillet (without butter, oil or spray) about 5 minutes each side, with temp set at 325 degrees.

Note: This freezes well and can be thawed in the refrigerator the night before using.

Serves: 12

• The Glynn House Inn on VirtualCities.com
• Glynn House Inn Website
• You found this recipe on 1st Traveler's Choice Internet Cookbook. (www.virtualcities.com)

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