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.”

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Adjust Servings

Original recipe yields 4 servings



  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.

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Reviews (8)

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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

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.



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.

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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



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