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Stuffed French toast with fruit of the forest jam

1 To prepare stuffing, combine in a bowl: 450gr of Ricotta, 200gr of sour cream, 1 tablespoon of brown sugar, 1 teaspoon of grated orange peel, 1/2 teaspoon of cinnamon and 1/4 cup of chopped walnuts.
2 To prepare batter, mix in a bowl: 6 large eggs, 1/2 cup of milk, 1/2 teaspoon grated orange peel, 1 teaspoon orange juice, 1/2 teaspoon of vanilla estract, 1/2 teaspoon ground cinnamon, 1/8 teaspoon grated nutmeg.
3 Cut a pocket through one edge of each bread slice with a serrated knife and fill with stuffing. Dip into batter and fry in a lightly buttered skillet over medium heat until golden.
4 Serve warm fruit of forest jam over the sruffed toast.
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