Nothing screams springtime pretty like a shiny, celebratory brunch punctuated with lemon, and this stuffed French toast is solely that. Fluffy, custard-like slices of brioche or challah get full of creamy ricotta cheese flavored with current lemon juice and zest, after which get toasted in butter until golden-brown. It’s the essential French toast you perceive and love, solely amped up with a decadent coronary heart that makes it match for a celebration.

How Do You Stuff French Toast?

Stuffing French toast is slightly rather a lot easier than it sounds. You’ll start by slicing your bread a bit thicker than you normally would for typical French toast. (Slices that are about two inches thick are preferrred.) You’ll then create a horizontal slit all through the underside of each slice of bread, guaranteeing you don’t unintentionally slice the bread all through to the alternative side. Then merely press down throughout the services of each toast to compress the bread barely and create pockets, and fill them with regardless of filling your coronary coronary heart wants (on this case, a evenly sweetened ricotta mixture punched up with current lemon zest and juice). It’s that straightforward!

Ideas for Making the Best Stuffed French Toast

Sooner than you head into the kitchen to make this recipe, maintain the following advice in ideas:

  • Don’t overstuff your bread. Fill the bread until it’s practically completely full (and undoubtedly not overflowing). The cheese will enhance barely as you put together dinner the toast, so that you just don’t want to overfill the bread and have it ooze out all through cooking.
  • Be at liberty to customize the filling. This recipe is large versatile and could also be riffed on in quite a few strategies, so be at liberty to tweak the filling. You’ll be capable of add mini chocolate chips, chopped fruit, or any spice you want.
  • Don’t overcrowd the pan when cooking the French toast. For fully golden French toast, you solely want to put together dinner two to three at a time. There must be a minimum of one inch of space between every little bit of bread to ensure they’ve enough room to organize dinner accurately.

Lemon Ricotta Stuffed French Toast

Serves 4 to 6


  • 1 (about 1-pound) loaf unsliced brioche or challah bread
  • 1 large lemon
  • 1 (15- to 16-ounce) container ricotta cheese (about 2 cups)
  • 1/2 cup granulated sugar, divided
  • 3 teaspoons vanilla extract, divided
  • 1/4 teaspoon kosher salt
  • 1 1/2 cups full or 2 % milk
  • 6 large eggs
  • 4 to 6 tablespoons unsalted butter, divided
  • For serving: current berries, maple syrup, and finely grated lemon zest


1. Trim the ends off an unsliced loaf brioche or challah bread. Decrease crosswise into 2-inch thick slices (4 to 6 slices full). Decrease a pocket into each slice: Set up it cut-side down on the chopping board. Place a small knife parallel to the chopping board and use it to cut a pocket into the side, being cautious to not decrease all through. Insert your fingers into the pocket and gently press spherical collectively together with your fingers to compress the bread barely.

2. Finely grate the zest of 1 large lemon proper right into a medium bowl (about 2 teaspoons); juice the lemon into the bowl until you could possibly have 2 tablespoons. Add 1 (15 to 16-ounce) container ricotta cheese, 1/4 cup of the granulated sugar, 1 teaspoon of the vanilla extract, and 1/4 teaspoon kosher salt. Stir until the sugar is form of completely dissolved.

3. Change proper right into a piping bag or large plastic zip-top bag. Decrease off one bottom nook of the zip-top or the tip of the piping bag and generously pipe the filling into the pocket of each bread slice. The filling must completely fill the pocket nonetheless not overflow, and also you’ll have leftover filling.

4. Place 1 1/2 cups full or 2 % milk, 6 large eggs, remaining 1/4 cup granulated sugar, and remaining 2 teaspoons vanilla extract in a 9-by-13-inch baking dish and whisk until clear and no streaks of unincorporated egg are seen. Match a wire rack inside a rimmed baking sheet.

5. Place as many bread slices as can slot in a single layer into the milk mixture. Soak, flipping as quickly as, until the bread is saturated nonetheless not soggy, about 30 seconds per side. Change the bread slices to the wire rack; repeat soaking the remaining slices.

6. Soften 2 tablespoons of the unsalted butter in a giant nonstick skillet over medium heat. Add as many bread slices as can slot in a single layer with space spherical each one. Cook dinner dinner until golden-brown and the custard throughout the bread is cooked by means of, 3 to 4 minutes per side (in the reduction of the heat as wished to organize dinner the toast for the entire time frame). Change to serving plates and tent with aluminum foil if not serving immediately or maintain warmth in a 250 F oven.

7. Cook dinner dinner the remaining bread slices, melting 2 tablespoons of the unsalted butter throughout the pan sooner than each batch. Serve with maple syrup, berries and additional lemon zest if desired.

Recipe Notes

  • Make ahead: The ricotta filling could also be made as a lot as three days ahead and refrigerated in an airtight container.
  • Storage: Leftovers could also be refrigerated in an airtight container for as a lot as three days.

Jesse Szewczyk is a contributor to, a nationally acknowledged weblog for people who love meals and residential cooking. Submit any suggestions or inquiries to [email protected]. Copyright 2023 Condominium Treatment. Distributed by Tribune Content material materials Firm, LLC.