Ricotta Stuffed French Toast with Strawberry Sauce (Print Version)

Creamy ricotta stuffed French toast cooked until golden and served with warm strawberry sauce.

# Ingredients:

For the strawberry sauce

01 - 2 cups (300 g) fresh strawberries, hulled and chopped
02 - 3 tablespoons granulated sugar, plus more if needed
03 - 1 tablespoon fresh lemon juice
04 - 1 pinch fine salt
05 - 1 teaspoon cornstarch mixed with 1 tablespoon water, optional for a thicker sauce

For the ricotta filling

06 - 1 cup (245 g) whole-milk ricotta cheese
07 - 3 tablespoons powdered sugar
08 - 1 teaspoon vanilla extract
09 - 1 teaspoon finely grated lemon zest

For the French toast

10 - 8 thick slices brioche, challah, or Texas toast, about 3/4 inch thick
11 - 3 large eggs
12 - 3/4 cup (180 ml) whole milk
13 - 1 teaspoon vanilla extract
14 - 1/2 teaspoon ground cinnamon
15 - 1 pinch fine salt
16 - 2 tablespoons unsalted butter, divided
17 - 1 tablespoon neutral oil, divided
18 - Powdered sugar for serving, optional

# Instructions:

01 - Combine strawberries, sugar, lemon juice, and salt in a small saucepan. Cook over medium heat for 7-9 minutes, stirring often, until the berries soften and the juices look glossy. Stir in the cornstarch slurry only if you want a thicker sauce, then cook for 1 minute more.
02 - Stir ricotta, powdered sugar, vanilla, and lemon zest in a bowl until smooth. If the ricotta is very wet, blot it with paper towels before mixing.
03 - Spread the ricotta filling over 4 bread slices, leaving a 1/2 inch border. Top with the remaining bread slices and press gently around the edges.
04 - In a shallow dish, whisk eggs, milk, vanilla, cinnamon, and salt until fully blended with no streaks of egg white.
05 - Dip each stuffed sandwich in the custard for about 10 seconds per side. Let excess custard drip back into the dish before cooking.
06 - Heat 1 tablespoon butter and 1/2 tablespoon oil in a large skillet over medium heat. Cook 2 sandwiches at a time for 3-4 minutes per side, until golden brown and hot in the center. Repeat with the remaining butter, oil, and sandwiches.
07 - Slice each sandwich in half and spoon warm strawberry sauce over the top. Dust lightly with powdered sugar if desired and serve right away.

# Notes:

01 - Best served immediately after cooking.
02 - Use slightly dry thick-cut bread for the cleanest slices.
03 - The strawberry sauce can be made up to 3 days ahead.

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