Je t'aime French Toast

I have been working out and trying to lose the ol' spare tire that has hung around after our little girl was born but as I walked down the bread aisle at our grocery store, I was drawn to the manager's special stickers on all the fresh bread.  Oh French bread, you are my weakness.  99 cents for a loaf and before I knew it, 2 were in my basket.  I have been working out and eating healthy...I deserve this. Plus, a happy mom makes happy kids, right? :) Exactly.

Now, while pregnant, I experimented with multiple make ahead versions of french toast. This one, even promises to be "skinny" so this was my initial favorite. This one on the other hand, is just indulgent...and oh so good. A friend knew of my love for french toast and brought us her version for dinner one night after Elle was born.  If french toast wasn't good enough, perfection is french toast for dinner!! So, from the three recipes, this is my favorite combination! Enjoy :)

1 Loaf french bread cut into 1 inch cubes or smaller
6 eggs
3 cups skim milk
2 Tbsp Brown Sugar
1 Tbsp Pumpkin pie spice
1 tsp Vanilla
2/3 Cup part skim ricotta cheese
3 Tbsp brown sugar

For Syrup:
1/2 cup water
1/2 cup sugar
3/4 cup mashed fruit (such as blueberry, raspberry or strawberries)

Coat a 9x13 baking dish wish cooking spray and add your cubed bread.  In a bowl, combine the eggs through vanilla.  I typically whisk the eggs and then add the rest to avoid sloshing too much! Poor this mixture over the bread and sprinkle with cinnamon. Cover and refrigerate 8 hours or over night.

In the morning, pre-heat your oven to 350 and remove your delicious pan of toast and spread the ricotta over top. I then sprinkle the brown sugar over top and then sprinkle a little additional cinnamon.  Bake, uncovered for 35 minutes.

With about 10 minutes left on the timer, combine the water and sugar on the stove. Stir constantly until it has come to a rapid boil and then reduce the heat to low and add your fruit.  Let this simmer for at least 10 minutes but I have found if you simmer 15 minutes and then let the syrup sit for 10 min it is a little thicker.  Let the french toast stand for 10 minutes (yeah right, I cut into it after about 2...) to firm up and then dig in.  Top with your fresh fruit syrup and enjoy!

My heaven has french toast on a Saturday morning and leftovers the rest of the weekend...