A breakfast treat on the EGG.
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In a medium bowl, whisk together ricotta, half and half and powdered sugar until creamy.
In a separate bowl, whisk together eggs, half and half, cinnamon and vanilla extract.
Make a slit halfway through each bread slice with a knife - this will be the "pocket" for the filling. Soak bread in the egg mixture for 5-7 minutes or until soggy, flipping half way through.
Set the EGG for indirect cooking with the convEGGtor at 350°F/176°C.
Melt 1 tablespoon (15 ml) butter in a Half Moon Cast Iron Griddle. Toast bread in the skillet for 7 minutes, flipping occasionally, until each side is lightly browned. Remove from heat and set aside.
Melt 1 tablespoon (15 ml) butter in a Paella Pan. Add bananas. Sprinkle bananas with brown sugar and cinnamon. Cook, flipping occasionally, for 4 minutes or until bananas are slightly browned.
Fold bananas into the ricotta mixture. Spoon the mixture into the slit in each piece of bread. Drizzle with maple syrup and a dash of powdered sugar. Enjoy!
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