Stuffed French Toast with Ricotta and Honey
Stuffed French Toast with Ricotta and Honey
Ingredients
For the Ricotta Filling
- 1 cup ricotta cheese, whole milk
- 2 tablespoons honey
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon lemon zest
For the French Toast
- 8 slices thick-cut bread, such as challah or brioche
- 3 large eggs
- 1/2 cup milk, whole or 2%
- 1 tablespoon granulated sugar
- 1/2 teaspoon cinnamon, ground
- 1/4 teaspoon nutmeg, ground
- 2 tablespoons butter, unsalted, for cooking
For Serving
- as needed honey
- as needed fresh berries
- as needed powdered sugar
Instructions
- 1
Prepare the ricotta filling: In a medium bowl, combine the ricotta cheese, 2 tablespoons of honey, vanilla extract, and lemon zest. Mix until well combined and smooth. Set aside.
⏱️ 5 min
- 2
Assemble the French toast: Take one slice of bread and spread about 2 tablespoons of the ricotta filling evenly over one side. Top with another slice of bread, creating a sandwich. Repeat with the remaining bread slices and filling.
⏱️ 5 min
- 3
Prepare the egg batter: In a shallow dish or pie plate, whisk together the eggs, milk, granulated sugar, cinnamon, and nutmeg until thoroughly combined.
⏱️ 3 min
- 4
Heat a large non-stick skillet or griddle over medium heat. Add 1 tablespoon of butter and allow it to melt and coat the surface.
⏱️ 2 min
- 5
Dip each stuffed bread sandwich into the egg batter, ensuring both sides are fully coated but not overly saturated. Allow any excess batter to drip off.
⏱️ 2 min
- 6
Carefully place the battered French toast sandwiches into the hot skillet. Cook for 3 to 5 minutes per side, or until golden brown and cooked through. You may need to cook in batches, adding more butter as needed.
⏱️ 8 min
- 7
Once cooked, remove the French toast from the skillet and transfer to serving plates. Drizzle with additional honey, sprinkle with powdered sugar, and garnish with fresh berries, if desired. Serve immediately.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Stuffed French Toast with Ricotta and Honey
For the Ricotta Filling
- 1 cup ricotta cheese, whole milk
- 2 tablespoons honey
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon lemon zest
For the French Toast
- 8 slices thick-cut bread, such as challah or brioche
- 3 large eggs
- 1/2 cup milk, whole or 2%
- 1 tablespoon granulated sugar
- 1/2 teaspoon cinnamon, ground
- 1/4 teaspoon nutmeg, ground
- 2 tablespoons butter, unsalted, for cooking
For Serving
- as needed honey
- as needed fresh berries
- as needed powdered sugar
Instructions
- 1
Prepare the ricotta filling: In a medium bowl, combine the ricotta cheese, 2 tablespoons of honey, vanilla extract, and lemon zest. Mix until well combined and smooth. Set aside.
⏱️ 5 min - 2
Assemble the French toast: Take one slice of bread and spread about 2 tablespoons of the ricotta filling evenly over one side. Top with another slice of bread, creating a sandwich. Repeat with the remaining bread slices and filling.
⏱️ 5 min - 3
Prepare the egg batter: In a shallow dish or pie plate, whisk together the eggs, milk, granulated sugar, cinnamon, and nutmeg until thoroughly combined.
⏱️ 3 min - 4
Heat a large non-stick skillet or griddle over medium heat. Add 1 tablespoon of butter and allow it to melt and coat the surface.
⏱️ 2 min - 5
Dip each stuffed bread sandwich into the egg batter, ensuring both sides are fully coated but not overly saturated. Allow any excess batter to drip off.
⏱️ 2 min - 6
Carefully place the battered French toast sandwiches into the hot skillet. Cook for 3 to 5 minutes per side, or until golden brown and cooked through. You may need to cook in batches, adding more butter as needed.
⏱️ 8 min - 7
Once cooked, remove the French toast from the skillet and transfer to serving plates. Drizzle with additional honey, sprinkle with powdered sugar, and garnish with fresh berries, if desired. Serve immediately.
⏱️ 5 min