Blueberry Lemon Ricotta Stuffed French Toast Recipe
This Lemon Blueberry Stuffed French Toast features thick slices of sourdough bread soaked in a rich egg and milk mixture, stuffed with a luscious ricotta filling blended with blueberry jam, fresh blueberries, and lemon zest. Pan-fried to a golden brown and served with extra ricotta, jam, berries, and optional powdered sugar, it’s a decadent and refreshing breakfast or brunch treat bursting with fruity, creamy flavors.
- Prep Time: 15 minutes
- Cook Time: 8 minutes
- Total Time: 23 minutes
- Yield: 2 servings
- Category: Breakfast
- Method: Frying
- Cuisine: American
- Diet: Vegetarian
Ingredients
Egg Mixture
- 2 large eggs, whisked well
- 1/2 cup whole milk
- 1 Tbsp. granulated sugar
- Kosher salt, a pinch
- 1/4 tsp. freshly grated nutmeg (optional)
Bread
- 2 slices sourdough bread, cut 1” thick
Ricotta Filling
- 1/2 cup whole milk ricotta, plus more for serving
- 1 Tbsp. blueberry jam, plus more for serving
- 1/4 cup fresh blueberries, plus more for serving
- Zest of ½ medium lemon, plus more for serving
- A pinch of kosher salt
For Cooking and Serving
- Butter, for frying
- Powdered sugar, for serving (optional)
Instructions
- Prepare egg mixture and bread slices: In an 8” or 9” square baking pan, whisk together the eggs, whole milk, granulated sugar, a pinch of kosher salt, and freshly grated nutmeg if using. Using a serrated knife, carefully cut a pocket into each slice of sourdough bread by slicing about 4/5 of the way down the side of each slice while it’s resting flat.
- Soak the bread in the egg mixture: Submerge the bread slices in the egg mixture, letting them soak for 10 minutes on one side. Flip them over and soak for another 10 minutes, allowing the bread to absorb the liquid thoroughly.
- Prepare and stuff the ricotta filling: In a medium bowl, combine the ricotta, blueberry jam, fresh blueberries, lemon zest, and a pinch of salt. Stir well until all ingredients are mixed uniformly. Carefully divide this ricotta mixture between the two pockets cut in the soaked bread slices, stuffing them evenly.
- Cook the stuffed French toast: Heat butter in a large skillet over medium-low heat until it stops foaming. Place the stuffed bread slices in the skillet and cook for 3 to 4 minutes on one side until golden brown. Flip and cook for an additional 3 to 4 minutes on the other side, ensuring the toast is cooked through and crisp on the edges.
- Serve and garnish: Remove the French toast from the skillet and serve immediately. Top with additional ricotta, blueberry jam, lemon zest, fresh blueberries, and a dusting of powdered sugar if desired for a bright, sweet finish.
Notes
- Cutting pockets in the bread allows for a generous filling of ricotta and berries, making each bite creamy and flavorful.
- Using whole milk ricotta gives a rich and creamy texture; part-skim ricotta can be used as a lighter alternative.
- The soaking time is crucial to ensure the bread absorbs enough egg mixture without becoming soggy.
- Cook over medium-low heat to toast the bread through without burning the exterior.
- Optional nutmeg adds a warm spice note but can be omitted if preferred.
- For a gluten-free version, substitute sourdough bread with gluten-free bread of similar thickness.
