Ricotta & Raspberry Filled French Toast

Preheat oven to 180°C Fan.

Line a large baking tray with baking paper. Place honey in a small non-stick frypan over low heat. Bring to a simmer for about 2 minutes until slightly reduced then add macadamias and stir to coat. Transfer to prepared tray in a single layer. Bake for 5 minutes or until golden. Remove from oven and cool completely, then roughly chop.

Combine ricotta, icing sugar and vanilla in a bowl until smooth. Fold through half the raspberries.

Place a heaped spoonful of ricotta and raspberry mixture into the centre of a slice of bread and place another slice on top. Gently press the edge of the bread slices together to seal. Repeat.

Whisk together eggs, milk and cinnamon in a medium bowl. Dip the sandwiches into the egg mixture, allowing the bread to soak for a minute on each side. Transfer to a tray and repeat with remaining sandwiches.

Heat the butter in a large non-stick frypan over medium heat. Place the eggy sandwiches into the frypan and cook for 2 minutes a side until golden. Transfer to an oven tray and bake for 5-7 minutes until heated through.

Slice French toast in half diagonally and serve topped with reserved raspberries, honey macadamias and an extra drizzle of honey.