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Toast with the Most


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


Several ounces ricotta cheese


2 thick slices of bread

3 eggs

4 ounces milk

Pinch of cinnamon

Powdered sugar

Seasonal berries

Whipped cream


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.


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