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Ricotta & Raspberry Stuffed French Toast

Ricotta & Raspberry Stuffed French Toast

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

Preheat oven to 225 degrees. 

Grate 1 teaspoon lemon zest and squeeze 2 teaspoons lemon juice. 

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. 

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. 

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. 

In medium-size bowl combine raspberries and maple syrup.  Top French toast. 

Serve immediately. 

Serves 4

Prep Time:  20 Minutes

Cook Time: 10 Minutes

Total Time: 30 Minutes

“Work With What You Got!”

©Tiny New York Kitchen © 2018 All Rights Reserved


Victoria Glavin Hart