Breakfast for dinner? Count me in! Thick slices of bread are filled with a luscious blend of creamy ricotta cheese and tangy-sweet raspberry jam, then soaked in a rich custard mixture to create a melt-in-your-mouth experience. Once cooked to golden perfection, each bite bursts with the delightful contrast of creamy and fruity flavors. It’s a dish that feels like a decadent dessert no matter what time of day you eat it. Let’s begin!
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
Ingredients
- 8 slices thick-cut bread (such as brioche or challah)
- 1 cup fresh raspberries
- 1 cup ricotta cheese
- 1/4 cup raspberry jam
- 4 large eggs
- 1 cup whole milk
- 1 teaspoon vanilla extract
- 1/4 teaspoon ground cinnamon
- Pinch of salt
- 2 tablespoons unsalted butter, for cooking
- Maple syrup, for serving
- Powdered sugar, for dusting
Instructions
- In a medium bowl, mash the fresh raspberries with a fork until slightly chunky. In another bowl, combine the ricotta cheese and raspberry jam, mixing until well blended.
- Take two slices of bread and spread the raspberry-ricotta mixture on one slice. Press some of the mashed raspberries onto the mixture. Place the other slice of bread on top, creating a sandwich. Repeat this process to make four stuffed sandwiches.
- In a shallow dish, whisk together the eggs, whole milk, vanilla extract, ground cinnamon, and a pinch of salt to make the custard mixture.
- Dip each stuffed sandwich into the custard mixture, making sure both sides are well coated.
- In a large non-stick skillet or griddle, melt 1 tablespoon of unsalted butter over medium heat. Add two stuffed sandwiches to the skillet and cook until golden brown and crispy on each side, about 3-4 minutes per side. Repeat with the remaining two sandwiches, adding more butter to the skillet as needed.
- Once cooked, transfer the stuffed French toast to serving plates. Dust with powdered sugar and drizzle with maple syrup for an added touch of sweetness.
Notes
For a decadent twist, you can add a sprinkle of mini chocolate chips or chopped nuts to the raspberry-ricotta filling. You’ll also want to use stale bread if possible to ensure the French toast holds its shape and doesn’t become too soggy. This recipe pairs beautifully with a side of fresh berries or a fruit salad to add even more fruitiness to your breakfast. Enjoy!
*Please keep in mind that the following nutritional information is based on estimates and can vary depending on the specific brands and ingredients used.
Nutrition
- Serving Size: 1 serving
- Calories: 475
- Sugar: 18g
- Sodium: 446mg
- Fat: 20g
- Carbohydrates: 51g
- Fiber: 4g
- Protein: 18g
- Cholesterol: 217mg
