Strawberry Ricotta Stuffed Whole Grain French Toast

Strawberry Ricotta Stuffed Whole Grain French Toast

8 Reviews 2 Pics
  • Prep

    10 m
  • Cook

    6 m
  • Ready In

    16 m
Recipe by  Roman Meal

“A delicious restaurant favorite made easy with Roman Meal.”

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.

Ingredients

Adjust Servings

Original recipe yields 4 servings

Directions

  1. Combine ricotta cheese and sugar in small bowl; mix well. Combine eggs, milk and vanilla extract in shallow bowl; mix well.
  2. Spread ricotta-sugar mixture evenly over 4 bread slices. Top each slice with 1/4 cup strawberries and remaining bread to form sandwiches.
  3. Spray large skillet with nonstick cooking spray; heat over medium heat. Dip sandwiches in egg mixture, coating both sides. Cook on each side for 2 to 3 minutes or until golden brown.
  4. Sprinkle with powdered sugar; top with remaining strawberries. Serve with maple syrup, if desired.

Share It

Reviews (8)

Rate This Recipe
Donnie
10

Donnie

We thought this was good. We added freshly picked blueberries, which added some nice flavor. I am not sure how you are supposed to flip these without the insides falling out - we used toothpicks to hold the sandwiches together while cooking. Also, I think you can reduce the number of eggs for dipping - we had tons of leftover egg/milk mixture. I think you'd be fine with three instead of the recommended four. We'll make these again with some modification.

Sarah Jo
6

Sarah Jo

No ricotta, just trim cottage cheese. I let it drain using a fine strainer for about 15 minutes, pushing out some of the moisture out gently with my spatula. I used a day-old whole wheat I had on hand and chopped the strawberries VERY fine. My kids liked this, I cut the recipe in half just for them. I had a hard time keeping the filling inside the french toast. I think next time, instead of using granulated sugar, I might use powdered. It might thicken up the mixture and make it have a little sticking power.

CC♥'s2bake
3

CC♥'s2bake

This was very delicious with the addition of a tsp of orange zest added to the ricotta mixture. It would get 5 stars even without that though. I made this as written, using buttermilk. I had a feeling the milk/egg mixture would make too much, so started with half the amount, and it was perfect as I had just enough for the four servings. Topped with berry honey butter, syrup and whipped cream on top for a perfect Mother's Day breakfast.

More Reviews

Similar Recipes

Nutrition

Amount Per Serving (4 total)

  • Calories
  • 388 cal
  • 19%
  • Fat
  • 13 g
  • 20%
  • Carbs
  • 54.1 g
  • 17%
  • Protein
  • 14.9 g
  • 30%
  • Cholesterol
  • 240 mg
  • 80%
  • Sodium
  • 407 mg
  • 16%

Based on a 2,000 calorie diet

Top

<

previous recipe:

>

next recipe: