Ricotta-Stuffed French Toast Recipe

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Ricotta-Stuffed French Toast Recipe
Ricotta-Stuffed French Toast Recipe photo by Taste of Home
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Ricotta-Stuffed French Toast Recipe

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This recipe is adapted from a breakfast treat a friend of ours prepared during back-country trips into the mountains. Now we serve it to guests at our bed and breakfast, and it's one of their favorites! The maple syrup, Vermont cheese, bread from our local baker and eggs from our own Bantam hens provide plenty of energy for skiers, hikers and bicyclists who visit our inn!
MAKES:
12 servings
TOTAL TIME:
Prep/Total Time: 25 min.
MAKES:
12 servings
TOTAL TIME:
Prep/Total Time: 25 min.

Ingredients

  • 1 loaf (1 pound) Italian bread
  • 1 cup (8 ounces) ricotta cheese
  • 4 eggs
  • 1/2 cup half-and-half cream
  • 3 teaspoons vanilla extract
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground cinnamon
  • 1 tablespoon butter
  • Confectioners' sugar
  • Maple syrup, optional

Directions

Cut bread into 24 thin slices. Spread 12 slices with ricotta cheese; top with remaining bread slices. Beat eggs, cream, vanilla extract, nutmeg and cinnamon together.
Dip each sandwich into egg mixture. In skillet, melt 1 tablespoon butter. Grill sandwiches slowly until golden brown; turn and grill other side.
Dust with confectioners' sugar. Top with maple syrup if desired. Yield: 12 servings.
Originally published as Ricotta-Stuffed French Toast in Country October/November 1990, p49

Nutritional Facts

1 each: 182 calories, 7g fat (3g saturated fat), 87mg cholesterol, 281mg sodium, 21g carbohydrate (2g sugars, 1g fiber), 8g protein.

  • 1 loaf (1 pound) Italian bread
  • 1 cup (8 ounces) ricotta cheese
  • 4 eggs
  • 1/2 cup half-and-half cream
  • 3 teaspoons vanilla extract
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground cinnamon
  • 1 tablespoon butter
  • Confectioners' sugar
  • Maple syrup, optional
  1. Cut bread into 24 thin slices. Spread 12 slices with ricotta cheese; top with remaining bread slices. Beat eggs, cream, vanilla extract, nutmeg and cinnamon together.
  2. Dip each sandwich into egg mixture. In skillet, melt 1 tablespoon butter. Grill sandwiches slowly until golden brown; turn and grill other side.
  3. Dust with confectioners' sugar. Top with maple syrup if desired. Yield: 12 servings.
Originally published as Ricotta-Stuffed French Toast in Country October/November 1990, p49

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Reviews forRicotta-Stuffed French Toast

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MY REVIEW
dupzyk User ID: 7327261 14020
Reviewed Oct. 25, 2013

"Ricotta is from heaven."

MY REVIEW
mamahobbit User ID: 2792592 8885
Reviewed Jan. 31, 2009

"Wonderful!!! Our whole family (2 adults and 5 kids, ages 3 to 10) loved this recipe. The sprinkle of confectioners' sugar makes it an elegant presentation and the flavor is wonderful! Besides all that, it's very easy to make. I used homemade french bread so I didn't use as many pieces of bread as the recipe called for, but it all worked out well. I only wish I knew where the bed and breakfast is that uses this recipe. We'd love to visit!!"

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