Strawberry Stuffed French Toast is a sweet and satisfying breakfast made with layers of golden, egg battered bread, and a creamy ricotta strawberry filling. It's the kind of morning meal that looks like it took a lot of effort, but comes together in just a few steps, and tastes as good as it looks!
This recipe reminds me of cozy weekend mornings when I like to switch things up from our usual Banana French Toast. I've made a few stuffed versions over the years, like my Cheesecake Stuffed French toast Sliders, but this strawberry and ricotta combo has become a favorite.
Jump to:
Why You'll Love Strawberry Stuffed French Toast
- It's a beautiful and special breakfast that's actually easy to make.
- The sweet ricotta and strawberry filling makes every bite creamy and fresh.
- It's make ahead friendly and freezer friendly - great for prepping in advance.
Key Ingredients
Ricotta Cheese: Full fat ricotta gives the filling it's creamy texture with a mild flavor that pairs perfectly with berries.
Strawberries: Use fresh, ripe berries for the best texture and flavor.
Honey: Naturally sweetens the filling and blends smoothly into the ricotta.
Eggs & Milk: The base for the custard that gives the toast that gold crust.
Vanilla & Cinnamon: Warm spices that enhance the flavor of the custard.
Unsliced Loaf Bread: Look for a firmer bread like brioche, challah or french bread to prevent sogginess.
Powdered Sugar or Maple Syrup: For topping just before serving.
Substitutions
- Swap ricotta with cream cheese or mascarpone for a richer filling.
- Replace strawberries with blueberries, peach, or raspberries.
- Use berry rhubarb jam stirred into the cheese instead of fresh fruit.
Variations
- Add chopped pecans or walnuts to the filling for crunch.
- Use cinnamon raisin bread for added flavor.
- Make a dessert version with chocolate chips and a drizzle of fudge sauce.
Top Tips
- Use a pie plate for dipping to easily coat whole bread slices.
- Whisk the egg batter between dips to keep the cinnamon from settling.
- Make a batch of French toast ahead and freeze. Reheat in a toaster or oven, then add the fresh filling when ready to serve.
- Always go with a firm, bakery style bread. It holds up better when dipped.
Storage
Refrigerate any leftovers with filling for up to 2 days in an airtight container.
Freeze the French toast slices (without filling) for up to 2 months. Layer parchment between slices.
Reheat in a toaster oven or microwave until warmed through.
Serve with:
- Bacon Egg Salad Sandwich
- Whipped Cinnamon Honey Butter
- Berry Smoothie Bowl
- Mom's Rhubarb Sauce
More Breakfast Recipes to Try
- Pan Con Tomate
- Low Carb Oatmeal
- Peanut Butter and Jelly Monkey Bread
- Brown Sugar Cinnamon Pop Tarts
When you make this Strawberry Stuffed French Toast recipe, please comment below and let me know what you think. I'd love it if you tag me on Instagram @grumpyshoneybunch or #grumpyshoneybunch so I can see your photos!
If you love this recipe, please leave a ⭐⭐⭐⭐⭐ rating
📖 Recipe
Strawberry Stuffed French Toast
Equipment
- Griddle , or large nonstick skillet
- Pie plate , ideal for dipping the bread
As an Amazon Associate I earn from qualifying purchases.
Ingredients
- 1 cup ricotta cheese
- ¼ cup milk
- 2 cups strawberries sliced
- 2 tablespoon honey
- 1 tablespoon butter
- 2 large eggs
- 1 cup milk
- ¼ teaspoon cinnamon
- 1 teaspoon vanilla extract
- 8 slices bread
- ½ tablespoon powdered sugar
Instructions
- Add the ricotta, ½ cup milk, strawberries, honey, and nuts to a medium sized mixing bowl and stir to combine. Set aside.
- In a large bowl or pie plate, whisk together the eggs with 1 cup of milk, cinnamon, and vanilla.
- Place on the hot griddle and allow to melt. Place the bread in the egg mixture, turning it over once to coat. Then place it in the hot pan. Repeat.
- Cook each slice of french toast for 2 minutes per side, or until a golden brown crust is formed. Remove from the pan.
- Divide the strawberry mixture between 4 slices of toast, spreading to coat. Top with another slice to make a sandwich. Serve with a dusting of powdered sugar or maple syrup
Comments
No Comments