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Creamy Lemon Ricotta Stuffed French Toast

creamy lemon ricotta stuffed french toast - featured image
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A quick and easy stuffed French toast recipe featuring creamy ricotta cheese and bright lemon zest, perfect for a delicious brunch treat.

Ingredients

Scale
  • 8 thick slices brioche bread (preferably slightly stale)
  • 1 cup whole milk ricotta cheese
  • Zest of 1 large lemon
  • 2 tablespoons freshly squeezed lemon juice
  • 4 large eggs, room temperature
  • 1 cup whole milk (or half-and-half for extra creaminess)
  • 1 teaspoon vanilla extract
  • 2 tablespoons granulated sugar (divided: 1 tbsp for ricotta filling, 1 tbsp for custard)
  • About 2 tablespoons unsalted butter (for cooking)
  • Powdered sugar (for dusting, optional)
  • Maple syrup (for serving, optional)

Instructions

  1. Prepare the lemon ricotta filling: In a medium bowl, combine 1 cup ricotta cheese, lemon zest, 2 tablespoons lemon juice, and 1 tablespoon granulated sugar. Stir gently until smooth and creamy. Adjust sweetness or lemon brightness if needed. Set aside.
  2. Make the custard soak: In a shallow bowl, whisk together 4 large eggs, 1 cup whole milk, 1 teaspoon vanilla extract, and 1 tablespoon granulated sugar until fully combined and slightly frothy.
  3. Prepare the bread: Using a serrated knife, slice each brioche slice horizontally to create a pocket without cutting all the way through. Spread about 2 tablespoons of the lemon ricotta filling inside each slice, then gently press the bread closed to seal.
  4. Soak the stuffed bread: Dip each stuffed brioche slice into the custard soak, letting it absorb the mixture for about 30 seconds on each side. Be gentle to avoid tearing. The bread should feel saturated but not soggy.
  5. Cook the French toast: Heat a non-stick skillet over medium heat and melt 1 tablespoon butter. Place the soaked slices onto the pan, cooking until golden brown and slightly crisp on the bottom, about 3-4 minutes. Carefully flip and cook the other side similarly, adding more butter as needed.
  6. Serve immediately: Transfer the French toast to plates, dust with powdered sugar if using, and drizzle with maple syrup or fresh berries for an extra touch.

Notes

Use slightly stale brioche for best texture. Do not overfill the bread to prevent leakage. Cook on medium heat for a golden crust and fully cooked inside. Keep finished slices warm in a 200°F oven if cooking for a crowd. Avoid soaking bread too long to prevent sogginess. For dairy-free or vegan versions, substitute ricotta and milk with plant-based alternatives and use egg replacers.

Nutrition

Keywords: French toast, ricotta, lemon, brunch, stuffed French toast, easy breakfast, creamy, lemon zest

Find it online: https://prismtaste.com/creamy-lemon-ricotta-stuffed-french-toast-recipe-easy-and-perfect-for-brunch/