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Creamy Lemon Ricotta Stuffed French Toast Easy Recipe with Berry Compote

creamy lemon ricotta stuffed french toast - featured image
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A creamy lemon ricotta stuffed French toast paired with a vibrant berry compote, perfect for an impressive yet easy weekend breakfast or brunch.

Ingredients

Scale
  • Thick slices of bread (brioche or challah, about 1-inch thick)
  • 3 large eggs (room temperature)
  • 1 cup whole milk or cream
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon ground cinnamon (optional)
  • Pinch of salt
  • 1 cup ricotta cheese (small-curd, whole milk preferred)
  • Zest of 1 lemon
  • 1 tablespoon fresh lemon juice
  • 2 tablespoons honey or pure maple syrup
  • Pinch of powdered sugar (optional)
  • 2 cups mixed berries (fresh or frozen; strawberries, blueberries, raspberries)
  • 1/4 cup sugar (granulated or brown)
  • 1 tablespoon fresh lemon juice (for compote)
  • Dash of vanilla extract (optional, for compote)
  • Powdered sugar (for dusting)
  • Maple syrup or honey (optional, for serving)
  • Butter or oil (for cooking)

Instructions

  1. Prepare the lemon ricotta filling by combining ricotta cheese, lemon zest, lemon juice, honey, and optional powdered sugar in a bowl. Stir until smooth and creamy. Set aside.
  2. Slice thick bread horizontally to create a pocket without cutting all the way through.
  3. Spoon about 2 tablespoons of the lemon ricotta mixture into each bread pocket and gently press to close.
  4. In a shallow dish, whisk together eggs, whole milk, vanilla extract, salt, and optional cinnamon until combined and slightly frothy.
  5. Heat a non-stick skillet or griddle over medium heat and melt butter or oil.
  6. Dip each stuffed bread slice into the custard mixture, soaking for 20-30 seconds per side without falling apart.
  7. Cook the dipped slices on the skillet for 3-4 minutes per side until golden brown and cooked through, adjusting heat as needed.
  8. While cooking, prepare the berry compote by simmering mixed berries, sugar, lemon juice, and optional vanilla in a small saucepan over medium heat for 7-10 minutes until thickened. Remove from heat.
  9. Serve the French toast warm, topped generously with berry compote, dusted with powdered sugar, and drizzled with maple syrup or honey if desired.

Notes

If bread feels fragile, chill stuffed slices in the fridge for 10 minutes before dipping to keep them together. Keep cooked French toast warm in a low oven (200°F) while finishing the batch. Use medium heat to avoid burning. Butter and oil mix works well for cooking. Berry compote should be slightly thick but spoonable. Make lemon ricotta filling and berry compote ahead to save time.

Nutrition

Keywords: French toast, lemon ricotta, berry compote, breakfast, brunch, easy recipe, stuffed French toast, creamy filling

Find it online: https://fizzlefork.com/creamy-lemon-ricotta-stuffed-french-toast-easy-recipe-with-berry-compote/