Baked Stuffed French Toast

The following recipe was inspired by many sources: Autumn, psuedo-mom, cravings and the desire for comfort food.

Baked Stuffed French Toast
Time: 45 minutes (and SO worth it!)
Serves: 1

Ingredients:
2 slices 100% whole wheat bread
1 large egg
splash of low fat milk
1/4 reduced fat ricotta cheese
1 tbsp pumpkin butter or 2 tbsp blueberry jam
cinnamon
nutmeg
salt
vanilla extract
canola oil
1-2tsp maple syrup

Directions:
1. Pre-heat oven to 350 degrees.
2. Lightly coat oven-safe dish with canola oil (to prevent sticking.)
3. Lay one slice of bread in dish and cover with ricotta cheese. Then layer with pumpkin butter or blueberry jam.
4. Top with second slice of bread.
5. In a small bowl scramble the following: egg, milk, cinnamon, nutmeg, salt, and vanilla extract.
6. Pour mixture over bread and let sit for a few minutes (while oven is pre-heating!)
7. Cover dish with lid or tinfoil and bake for 20-25 minutes. Remove tinfoil or lid and continue baking for 10-15 minutes until you can see cooked egg around the edge and the top slice of bread is toasted and light brown.
8. Remove from oven and let sit for a few minutes to cool.
9. Remove from dish, slice and serve!
10. Enjoy!
(11. Add 1-2 tsp of 100% maple syrup to complete that Autumn feel! :) It's not needed but it's oh-so-yummy!!)

Notes:
-Since this recipe is for one, all you need is a small pyrex dish. No large dishes needed for this recipe! YAY! -Also since the dish is small, one slice of bread does not lay flat. Some 'carving' of the bread (slicing off the ends and making it into a nice square piece) is necessary.
-It is Autumn, right? I happened to have pumpkin butter in my fridge, which was one source of inspiration. When I decided to make this recipe again (mostly because there was still ricotta cheese left over) I was out of pumpkin butter. Oh my! What was I going to do?! Just kidding. Jam usually is a great addition- and it was this time around. Blueberry is my personal choice, but you can use any flavor you choose!!
-There are no serving sizes for the spices and vanilla extract. In this case, I feel that you should just go with it. Add more for a stronger taste or add less for a lighter taste. You cant really go wrong here! So don't be nervous! Just go for it!!
-After pouring in the egg mixture and letting it sit and soak for a couple minutes you will still see some egg sitting at the bottom on the dish surrounding the bread. To help with soaking, I suggest pouring the egg out of the baking dish into the small bowl you already used. Then, re-pour the egg mixture over the bread again and let sit again. Do this a few times (while waiting for the oven heat.) In the end, you will still see some of the egg mixture- and that's just fine- but hopefully just a little less!

Nutrition:
This dish is approximately 420 calories, 6 grams of fiber, 12 grams of total fat, 6 grams of saturated fat, and 20 grams of protein!