1 carton ricotta cheese
3 T. confectioners' sugar
1 t. vanilla extract
16 slices French bread (1/2 inch thick)
2 eggs
1 C. milk
2 C. sliced fresh or frozen strawberries

Maple syrup

Mix ricotta, sugar and vanilla until smooth. Spread evenly on 8 slices of bread (about 2 T. per slice). Sandwich together with remaining bread slices.

Beat eggs and milk together, dip sandwiches in egg on each side. Cook on hot buttered griddle pan for 3-4 minutes on each side, or until golden brown and heated completely through.

Serve with Fresh strawberries, whipped cream and maple syrup