I grew up on French toast: thin slices of white bread, soaked in custard, cooked in butter, and served in stacks. I know this French toast well—and maybe you do, too—but I don’t make that version of French toast very often these days. (I find it to be too sweet.)
This Stuffed French Toast is the real deal, though, and it’s the ideal breakfast for someone who likes good flavors and just a touch of sweetness.
While it is admittedly more work to stuff the toasts, this mix of mild ricotta cheese, honey, and lemon is one of the best flavor combos out there. And you don’t have to make a huge stack of slices to be satisfied. One big stuffed slice per person is plenty.
THE BEST BREAD FOR STUFFED FRENCH TOAST
For starters, if you are stuffing your French toast, you must buy a full loaf of French bread and cut it into thick slices. This means you can get a nice crust on both sides of the bread and you won’t have any flimsy business going on. Cutting it thicker makes it much easier to work with!
There are many different options when it comes to French bread. You might see some artisan loaves or long thin baguettes. In my experience, the best loaf is a thick, long loaf with a very soft interior and a pale, soft crust (not an artisan loaf with a crispy crust). It’s the kind of loaf you might use for a huge sub sandwich for a party.
THE HONEY RICOTTA FILLING
The best part is the filling. The ricotta, lemon, and honey create a semi-sweet, semi-savory filling that is creamy, rich, and perfect when paired with a few tart berries.
You’re going to love this dish!
HOW TO MAKE STUFFED FRENCH TOAST
Stuffing French toast might seem like an advanced technique, but once you get the hang of it, you’ll realize that it’s more flexible than it seems.
The key is to make sure you cut your slices thick enough—about 1 1/2 inches thick. Then use a thin serrated knife, like a steak knife, to cut a slit in the bread. It should be a nice clean pocket and try not to tear up the bread too much. (But if there are a few holes, it’s okay. They will seal shut during cooking.)
Once your toast is stuffed, dip it in the custard mixture (which is just eggs and milk) and then put it into a medium heat skillet or griddle. You want to cook these slices at a lower heat than you would normally with French toast. They are super thick. If you sear them when the pan is too hot, they will just cook on the outside and not all the way through. So err on the side of lower heat.
One of these huge slices is enough for one person, easily, especially with a handful of berries, some powdered sugar, and syrup. Dig in!
MORE GREAT FRENCH TOAST RECIPES!
Honey Ricotta Stuffed French Toast Recipe
- 2/3 cup ricotta cheese
- 1/4 cup honey
- Zest from 1 medium lemon
- 2 large eggs
- 3/4 cup whole milk
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 2 tablespoons butter, for cooking
- 1 loaf French bread
- 1 pint fresh berries, such as blueberries or raspberries, for serving
- Syrup or honey, for serving
- Powdered sugar, for serving
1 Prepare the filling: In a small bowl stir together the ricotta cheese, honey, and lemon zest. Set aside.
2 Prepare the custard: In a wide dish, stir together eggs, milk, vanilla, and salt. Set aside.
3 Slice the bread: Use a serrated knife to slice 4 large pieces (at least 1 1/2-inches thick) from the middle of the loaf of French bread, where the slices will be larger. Cut the loaf at an angle to make larger pieces. Don’t use the ends of the loaf, as they are too small.
When you have your four thick pieces of bread, use a small serrated knife (such as a steak knife) to make a deep slit right in the middle of each slice to form a pocket going almost the full length of the slice. Try to avoid tearing holes in the bread, but it's ok if you do.
4 Stuff the slices: Divide the ricotta filling among the four pieces of bread. You should be able to get about 1/4 cup of filling in each piece. It’s okay if some overflows. Use a small spoon to help fill the slices without making too much of a mess.
5 Make the French toast: In a large griddle or flat-bottomed skillet, melt butter over medium heat. When pan is ready, dip each piece of stuffed French toast into the custard mixture and coat well on all sides.
Move the bread straight to the hot griddle or skillet. Cook the French toast for 3 to 4 minutes per side until both are nicely browned and have a firm crust. Sear the edges of the French toast as well to make sure they are cooked.
6 Serving the French toast: Cut each piece of stuffed French toast in half and serve each person two halves drizzled with syrup or honey and dusted with powdered sugar. I like a big handful of berries on each piece as well. Serve while warm.
Leftovers don’t keep well. The pieces get soggy. So only make as many as you plan to serve!
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