Today is my Auberne`s 16th birthday. It seems to have gone by so fast.
"Sweetheart we are so proud of the woman if integrity you have become. You have the most giving spirit about you. You are kind and loving. You march to your own drum. I your own words 'I am not like any other teenager. I am weird and proud of it.'"
Auberne` Rose, you teach me everyday how to be more giving, to laugh at life and be a better me. Thank you and I love you to pieces xox
Auberne` was lavished with lots of cash, a tea pot with a crown, a sailing ship and my vintage ring which I was given when I graduated. I had to share what Auberne` wanted for her breakfast in bed. French toast, raspberries, apple sausages and hot chocolate. Now I mean the kind of hot chocolate were you melt chocolate with heavy cream. Yummy and rich. Now this is a girl after my own heart. I created this French toast dish for her 16th birthday and share it with you xoxo
Auberne's Raspberry Ricotta Stuffed Overnight French Toast
1 Loaf French Bread, sliced in 16 slices
1 package of cream cheese, at room temp.
1 1/2 cup ricotta
1/2 cup sugar
zest of one orange
juice of half orange (reserve other half for sauce)
1 TBL orange liqueur
Frozen or fresh raspberries (do not defrost raspberries)
2 cups whole milk
1/4 cup sugar
1 tsp. vanilla
In a mixture cream, cream cheese and sugar till fluffy. Scrap sides of bowl, add ricotta, sugar, zest, juice, liqueur, 2 eggs and mix together.
And a deep baking dish lay half (8) slices of bread. Pour filling over bread and sprinkle berries over filling. Amount of berries is up to what you love. Lay the other 8 slices over berries.
In the mixing bowl mix 3 eggs, sugar and vanilla. Pour over top of bread. Cover and let sit over night in fridge.
Bake in oven covered at 350 for 1 1/2 hours or till center is cooked.
Raspberry Maple Sauce
1/2 cup raspberries
1/2 cup maple syrup
juice from the other half of orange
1 tsp orange liqueur
Cook all over medium heat 10 minutes. Let cool 15 minutes and run through strainer. Push pulp through strainer with the back of a spoon. Reheat and serve over French toast.