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Preparation: Put cream cheese and ricotta cheese into bowl of a mixer and mix until combined. Add sugar and vanilla, mix together until smooth. Mix in strawberries, blueberries, and chopped pecans. Slice loaves of French bread as follows: first slice takes off the end crust, next slice about 1/2 inch along loaf but do not cut through to the bottom, next move along 1/2 inch and slice through the crust. This makes a 'pocket' to put the filling in.
Cooking: Dip each piece of toast into mixture of eggs, half 'n half, vanilla and cinnamon. Cook in a Teflon skillet (without butter, oil or spray) about 5 minutes each side, with temp set at 325 degrees.
Note: This freezes well and can be thawed in the refrigerator the night before using.
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