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Ricotta Stuffed French Toast

Decadent Ricotta Stuffed French Toast with thick cut rustic French bread, sweet raspberry sauce, whipped cream and ricotta filling.
Prep Time10 mins
Cook Time10 mins
Course: Breakfast
Cuisine: Breakfast, Brunch, Mother's Day
Keyword: Breakfast in Bed, Brunch Ideas, Mother's Day Recipes, Raspberry French Toast, Ricotta Recipes, Stuffed French Toast, Thick Sliced French Toast
Servings: 2


Ricotta filling

  • 1/2 cup ricotta
  • 1/8 cup powdered sugar

Whipped Cream

  • 1/2 cup whipping cream
  • 1/8 cup powdered sugar
  • 1 tsp. vanilla extract

French Toast

  • 2 slices rustic bread, cut 2.5 inches thick Essential Baking Company Bread
  • 2 large eggs
  • 1/2 cup whipping cream
  • 1 tbsp. powdered sugar
  • 1 tsp. cinnamon
  • 2 tbsp. butter

Other Ingredients

  • raspberry freezer jam or your favorite jam warmed
  • raspberries
  • lemon


Ricotta Filling

  • Combine ricotta and powdered sugar together in a small bowl.

Whipped Cream

  • Combine whipping cream, powdered sugar and vanilla extract together in a bowl. Mix with either a hand mixer or stand mixer until thick and creamy. Store in refrigerator until ready to use.

French Toast

  • Make a large slit in each piece of bread, being careful not to cut all the way through. The idea is to create a pocket for the filling.
  • Fill each pocket with ricotta filling, packing it in and smoothing over the slit with your finger.
  • Whisk eggs, whipping cream, powdered sugar and cinnamon together. Place each stuffed piece of bread in the mixture. Let bread soak up egg mixture, alternating sides for about 10 minutes or until a good amount is soaked up.
  • Heat butter in a large pan over medium heat. Place soaked bread in pan and brown each side, covering with lid about half way through, to ensure filling is cooked.
  • Remove from pan and plate, drizzling warmed raspberry jam over top, whipped cream, fresh raspberries and a squeeze of lemon.