Description
A rich and comforting stuffed French toast filled with creamy ricotta and cream cheese, layered with fresh strawberries, and cooked to golden perfection for a bakery-style breakfast at home.
Ingredients
- 8 thick slices brioche or challah bread (about 1-inch thick)
- 1 cup (250g) ricotta cheese
- 4 oz (115g) cream cheese, softened
- 1 teaspoon vanilla extract
- 2 tablespoons powdered sugar
- 4 large eggs
- 1 cup (240 ml) whole milk or half-and-half
- 2 tablespoons granulated sugar
- 1 teaspoon ground cinnamon
- Pinch of salt
- Fresh strawberries, sliced (about 4–5 slices per bread piece)
- 1 tablespoon unsalted butter (for cooking)
- Optional toppings: maple syrup, powdered sugar, whipped cream, extra strawberries
Instructions
- In a bowl, mix ricotta cheese, softened cream cheese, vanilla extract, and powdered sugar until smooth. Add a splash of milk if needed to loosen.
- Cut a pocket into each slice of bread without slicing all the way through.
- Fill each pocket with about 2 tablespoons of the cream mixture and a few strawberry slices. Gently press edges to seal.
- In another bowl, whisk eggs, milk, sugar, cinnamon, vanilla extract, and salt until fully combined.
- Heat a non-stick skillet over medium heat and add butter.
- Dip each stuffed slice into the custard for 15–20 seconds per side, ensuring it is coated but not overly soaked.
- Cook on the skillet for 3–4 minutes per side until golden brown.
- Serve immediately with desired toppings.
Notes
- Use brioche or challah for best texture and flavor.
- Avoid over-soaking to prevent soggy bread.
- Do not overfill to prevent leaking.
- Try other fruits like blueberries or raspberries.
- Reheat in the oven to maintain crispness.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 2 slices
- Calories: 420
- Sugar: 18g
- Sodium: 280mg
- Fat: 20g
- Saturated Fat: 11g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 14g
- Cholesterol: 180mg
