Ricotta & Raspberry Stuffed French Toast

Ricotta & Raspberry Stuffed French Toast


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

Categories:  , ,

Yields or Serves:  

[Total: 6   Average: 4.5/5]


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 has been cooking and writing recipes since she was a a young girl. 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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