Baked Stuffed French Toast with Lemon Ricotta Filling and Strawberry Coulis

Large Recipe  4 servings The Bread pudding 12 oz cubed Gluten Free Bread  cut into 1 inch cubes Egg mix 2 cups 5:1 eggs 3/4  cup non fat half and half 2 tablespoons gluten free vanilla extract 1 / 2  teaspoon ground vanilla 1 /4 teaspoon nutmeg 1/4 teaspoon cloves 1 1/2  teaspoon fresh ground Saigon cinnamon 4  teaspoons Agave 1/ 2 teaspoon lemon rind Filling – 4 servings 8 oz. non fat cottage cheese drained and puree Add 1 tablespoon Agave 2 teaspoons grated lemon zest or half of a lemon1 /2 teaspoon ground cinnamon vanilla  Fresh Strawberrie Coulis- 4 servings 1 lb Fresh Strawberries 1/4 cup orange juice, may use  dash of orange Liqueur  1/8 cup Agave 1 tablespoon gluten free vanilla extract

Recipe for Gluten Free Bread

Reserve 1 cup of the egg mix and blend the rest with the bread cubes	Put into an 8 by 8 inch baking pan. You want it to be about 1.5 inches in height.
Bake this for 45 min at 325 degrees until set. About 180 degrees	Cut the bread pudding into 4 pieces and then slice each square into 2 diagonals, Then each diagonal in half making 2.

Dip the triangles in the remaining egg mix and brown both sides in a non stick frying pan.

The side that is flat and nicest looking Should be the side facing up when the toast is assembled.

Puree the non fat cottage cheese with the agave. Mix in well the spices.

Add the agave and vanilla extract to ¾ of the berries and mash. Add the orange juice, cook for 5-7 minutes to soften the berries and reduce some of the liquid. Then puree in a blender.

Put 2 oz of the strawberry coulis in the bottom of the container Put two diagonals down and top with a tablespoon each of the filling.

Put the nicest looking tops on and top with 4 or 5 fresh strawberry slices