Ricotta & Raspberry Stuffed French Toast

Ricotta & Raspberry Stuffed French Toast

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Prep Time:  minutes
Cook Time:  minutes
Ready In:  minutes

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French toast gets filled with raspberries and ricotta cheese for a decadent morning treat.

  • 1 Lemon (Zest & Juice)
  • 6 Ounces Ricotta Cheese
  • 1 Teaspoon Vanilla Extract
  • 1/2 Cup Raspberries
  • 8 Slices Brioche Or Challah Bread
  • 1/2 Cup Milk
  • 2 Large Eggs
  • 1 Cup Raspberries
  • 1/4 Cup Mable Syrup
  1. Preheat oven to 225 degrees.
  2. Grate 1 teaspoon lemon zest and squeeze 2 teaspoons lemon juice.
  3. In medium-size bowl mix ricotta, lemon zest, lemon juice, vanilla, and 1/2 cup raspberries. Divide mixture among 4 slices of bread, spreading in even layer. Trop with remaining slices of bread, pressing down to adhere.
  4. In shallow baking dish, whisk milk and eggs until combined. Working with 2 at a time, dip sandwiches into egg mixture to soak all sides.
  5. Heat large-size greased skillet over a medium heat. Add dipped sandwiches and cook 2 to 3 minutes per side until deep golden brown. Transfer to oven to keep warm. Cook remaining sandwiches.
  6. In medium-size bowl combine raspberries and maple syrup. Top French toast.
  7. Serve immediately.
  8. Serves 4
  9. Prep Time: 20 Minutes Cook Time: 10 Minutes Total Time: 30 Minutes
  10. "Work With What You Got!"
  11. ©Tiny New York Kitchen © 2018 All Rights Reserved

Victoria

Victoria has been cooking and writing recipes since she was a teenager. Originally from Nebraska, her appreciation for culinary technique took off when she moved to Lyon, France. Victoria is published in Hearst Newspapers, Greenwich Free Press, New Canaanite, and more.

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