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Ricotta and Strawberry Stuffed French Toast

Course Breakfast, brunch
Keyword brunch recipes, stuffed french toast, ricotta strawberry stuffed french toast
Servings 4 servings

Ingredients

For strawberry compote:

  • 1 cup strawberries quartered
  • 2 tablespoons granulated sugar
  • For ricotta mixture:
  • 1 cup ricotta
  • 2 teaspoons powdered sugar

For French toast:

  • 8 slices challah bread I cut slices from the center of the loaf for wider, even sized slices
  • 2 eggs beaten
  • 1/4 cup milk
  • 1/4 teaspoon cinnamon
  • 1/2 teaspoon vanilla
  • butter for cooking
  • maple syrup for serving
  • icing sugar for serving optional

Instructions

  • Start by preparing the strawberry compote.  Wash, stem and quarter strawberries.  Place in a small pan on medium heat and add sugar. Stir until sugar is dissolved. Simmer on medium heat for about 15 minutes until strawberries have broken down.  Set aside to cool.
  • In a small bowl, combine ricotta with the powdered sugar and stir. Set aside.
  • Slice 8 slices of challah bread approximately 1 inch thick. In a shallow bowl combine 2 eggs with milk, cinnamon and vanilla.
  • Set a large shallow frying pan on medium heat and melt 2 tablespoons of butter. Spread about 1/4 cup of ricotta and 2 tablespoons of strawberry compote on a slice of challah. Place another slice of challah on top and carefully dredge both sides of the sandwich in the egg mixture.
    Ricotta and Strawberry Stuffed French Toast
  • Place in the hot pan and cook on 1 side until browned, about 2 minutes, and with a spatula turn and cook on the other side until browned. Repeat with remaining challah, adding extra butter to your pan as needed. I was able to fit 2 at a time in my frying pan.
    Ricotta and Strawberry Stuffed French Toast
  • Serve hot, sprinkled with icing sugar, if desired, remaining strawberry compote and maple syrup.