Ricotta Stuffed French Toast (Print View)

Thick brioche with sweet ricotta, dipped in vanilla custard and pan-fried for a golden, decadent brunch.

# Components:

→ Ricotta Filling

01 - 1 cup ricotta cheese
02 - 2 tablespoons powdered sugar
03 - 1 teaspoon vanilla extract
04 - 1 teaspoon lemon zest (optional)

→ French Toast

05 - 8 slices thick brioche or challah bread
06 - 3 large eggs
07 - 0.75 cup whole milk
08 - 1 teaspoon vanilla extract
09 - 0.5 teaspoon ground cinnamon
10 - 0.25 teaspoon salt
11 - 2 tablespoons unsalted butter, for frying

→ For Serving

12 - Maple syrup
13 - Fresh berries
14 - Powdered sugar (optional)

# Method:

01 - Combine ricotta cheese, powdered sugar, vanilla extract, and lemon zest in a small bowl. Stir until the mixture is smooth.
02 - Arrange the bread slices on a flat surface. Spread approximately 2 tablespoons of the ricotta filling onto four of the bread slices. Top each with a remaining slice of bread to create sandwiches.
03 - In a shallow bowl, thoroughly whisk together the eggs, milk, vanilla extract, cinnamon, and salt.
04 - Warm a large nonstick skillet or griddle over medium heat. Add 1 tablespoon of butter and allow it to melt.
05 - Submerge each bread sandwich into the prepared egg mixture, ensuring both sides are coated evenly without becoming overly saturated.
06 - Carefully place the coated sandwiches in the heated skillet. Cook for approximately 3 to 4 minutes per side, or until golden brown and thoroughly cooked. Add more butter to the skillet as needed for subsequent batches.
07 - Serve the ricotta-stuffed French toast immediately, accompanied by maple syrup, fresh berries, and a dusting of powdered sugar, if desired.

# Expert Advice:

01 -
  • Fills your kitchen with the aroma of vanilla and cinnamon during cooking
  • Easily customizable with your favorite bread or berries
  • Tastes like a bakery specialty right from your own skillet
  • Perfect for impressing guests or making weekends extra memorable
02 -
  • High in protein and satisfying enough for lunch or dinner too
  • Easy to freeze for make-ahead brunches or busy mornings
  • Customize the filling or toppings to suit favorite flavors
03 -
  • Let the bread sit out overnight so it is dry enough to soak up custard but not fall apart
  • Always whisk the custard mixture until smooth and do not skip the step of fully preheating your pan for a golden crust
  • If your ricotta is watery drain it in a fine mesh strainer a few hours ahead for a luxuriously thick filling

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