Raspberry and Ricotta Cheese Stuffed French Toast {recipe}

Raspberry Ricotta Cheese Stuffed French Toast

April is National Grilled Cheese Month, so we’re celebrating by posting a grilled cheese sandwich every day. This is No. 26. See all of our grilled cheese sandwiches >> here << .

We might be reaching to say that French toast stuffed with ricotta cheese is really just a breakfast-y grilled cheese sandwich with some egg…

And we’re okay with that.
Raspberry Ricotta Stuffed French Toast
Because it’s not really stuffed French toast, a single slice of bread, cut open on one side and stuffed with something. This is actually two slices of bread, making it, in our eyes, a sandwich.

But let’s put the technicalities aside because this is just fantastic whether it is, or is not, a grilled cheese sandwich.
Raspberry Ricotta Stuffed French Toast

We’ve made version of this in the past many times, but we’ve always used some soft, whipped cream cheese. This time, because we already had ricotta cheese, we used it. Ricotta is soft, very slightly sweet, and perfect with raspberries. A combination of both ricotta and cream cheese might be good next time, since cream cheese also has a slight tang.
Raspberry Ricotta Stuffed French Toast

Raspberry and Ricotta Cheese Stuffed French Toast

makes 1 french toast


2 slices day old bread, preferably thick-sliced brioche (day old because slightly dried out bread will soak up the egg better)
½ cup ricotta cheese (you can substitute whipped cream cheese, or softened cream cheese)
fresh raspberries
1 egg lightly beaten
2 tablespoons milk
1 tablespoon cooking oil (I use grapeseed)
2 tablespoon butter
for serving: maple syrup and/or powdered sugar, more fresh raspberries


Spread each slice of bread with ¼-cup each of the ricotta cheese. Carefully dot one side with fresh raspberries. Close the sandwich with the other slice of bread with ricotta cheese.

Heat 1 tablespoon oil in a large pan over medium low heat. Add the butter. When it melts, swirl the pan to combine.

Dip the entire sandwich in a mixture of the beaten eggs and milk in a wide, shallow bowl or plate with high sides. Let the sandwich “soak” the egg mixture for about a minute, then flip the sandwich over to coat the other side with egg.

Cook the sandwiches slowly in a skillet or on a griddle on one side until egg is golden brown and set, about five minutes. Turn and cook the other side. Our bread was thick, so we also turned the sandwich on each of its four sides to cook any egg that was on the sides.

Remove the grilled sandwich from the pan. Cut into halves. Drizzle with maple syrup, dust with powdered sugar, and add fresh raspberries.

by Sarah J. Gim on April 26, 2012 · 7 comments

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