Edit ModuleShow Tags
Edit ModuleShow Tags

Toast with the Most



Published:

Toast with the Most

Tired of the corporate world, J. D. Kitchel opened J. D.’s Breakfast and Lunch restaurant (see page 68) 32 years ago and never looked back. His fun, funky diner has been a Castro Valley Boulevard staple ever since, serving breakfast, lunch, and fresh-baked pecan pies to several generations of diners. Kitchel was kind enough to share one of his favorite recipes.

J.D.'s Ricotta-Stuffed French Toast

Ingredients:

Several ounces ricotta cheese

Butter

2 thick slices of bread

3 eggs

4 ounces milk

Pinch of cinnamon

Powdered sugar

Seasonal berries

Whipped cream

Directions:

Spread ricotta on both slices of bread and put them together like
a sandwich. Butter the outside of the sandwich and dip into batter of eggs, milk, and cinnamon. Grill in a pan over medium heat until golden brown on both sides. Cut diagonally into triangles, and garnish with powdered sugar, berries, and whipped cream. Serves 1.


 

Sign up to get our e-newsletter and receive exclusive invites to special events, parties, and happenings.

Edit ModuleShow Tags
Edit ModuleShow Tags Edit ModuleShow Tags Edit ModuleShow Tags

Faces

Edit ModuleShow Tags

Find us on Facebook