Stuffed French Toast
Ingredients
- 1 loaf of bread (unsliced)
- 2 cans fruit filling or fresh fruit in bite-sized pieces
- 12 oz ricotta cheese
- 8 eggs
- Splash of milk
- Pinch cinnamon or nutmeg or spices of your choice
- Maple syrup
Instructions
- Start by slicing your bread pretty thinly and uniformly. Grease a 13×9 pan and line the bottom of the pan evenly with bread. This can lead to some creative cuts in your slicing.
- Spread about half of your ricotta cheese evenly over bread. We’re going to cover this up, so it doesn’t need to be perfect!
- Top your ricotta with fruit.
- Repeat with more bread, ricotta, and fruit. Top with a layer of bread.
- Mix your eggs with a splash of milk and your spices. Pour evenly over bread.
- Cover and pop this into the refrigerator overnight. This lets your eggs really soak into the bread. Remove from the fridge 30-45 minutes before you plan to bake this. When you’re ready, heat your oven to about 400 degrees and bake for a minimum of 45 minutes. You can cover with foil for the first half of your cooking time to keep the top from getting too brown.
- Slice and serve with a drizzle of maple syrup on top.
Notes
Bread – Brioche is a wonderful, lovely soft bread to use for this recipe. It soaks up the egg nicely and doesn’t fall apart when you cut into your finished product. Look for a bread that isn’t too dense – a loaf of Italian will do wonderfully, while sourdough isn’t going to absorb your egg mixture as well.
Fruit – You can use any combination of fruit your heart desires. I’ve made this with canned peaches, ricotta, and cinnamon; fresh strawberries, ricotta mixed with cream cheese, and the fruit glaze you put on cheesecake; even pie filling. Some other suggested combos: fresh blueberries slightly macerated with sugar and a touch of Merlot and mascarpone; apple pie filling with extra cinnamon and ricotta; mixed berries glazed with simple syrup and rum with ricotta. There are really no wrong answers here.
Tried this recipe?Let us know how it was!