COMBINE berries and granulated sugar in a small bowl. Combine ricotta cheese and strawberry preserves in another small bowl; mix well. Combine eggs, evaporated milk, brown sugar and vanilla in a pie plate or shallow pan; mix well.
SPREAD ricotta-preserve mixture evenly over half the bread slices. Top with remaining slices of bread to form sandwiches.
HEAT butter or vegetable oil in a large, nonstick skillet or griddle over medium heat. Dip sandwiches in egg mixture, coating both sides. Cook on each side for about 2 minutes, or until golden brown.
SPRINKLE with powdered sugar; top with berries. Serve with maple syrup, if desired.
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|Serving Size: 1 Serving (173g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 115 (28%)|
|Amt Per Serving||% DV|
|Total Fat 12.7g||17 %|
|Saturated Fat 6g||30 %|
|Monounsaturated Fat 3.9g|
|Polyunsanturated Fat 1.4g|
|Cholesterol 232mg||71 %|
|Sodium 504.9mg||17 %|
|Potassium 221.1mg||6 %|
|Total Carbohydrate 57.1g||17 %|
|Dietary Fiber 1.4g||6 %|
|Sugars, other 55.6g|
|Protein 16.1g||23 %|
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Calories per serving: 408
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