Ricotta + Raspberry Stuffed French Toast
WOW is basically all I can say. This Raspberry and Ricotta Stuffed French Toast is SO special and can be assembled the night before! There are notes of orange and crunch from the nuts that leave you wanting to dig in for more. I think this recipe would be perfect for any brunch or special celebration.
Ricotta + Raspberry Stuffed French Toast
- Prep Time
20 min
- Cook Time
45 min
- Total Time
2 hrs 10 min
- Servings
8
- Difficulty
Medium
Ingredients
- I loaf challah bread
- 1 cup raspberry preserves
- 15oz Miceli’s Ricotta Cheese
- ¼ cup good honey
- 1 large orange zested- ½ for ricotta mixture and ½ for custard
- 5 eggs
- 1 ½ cup half and half/milk
- 1 tbsp vanilla
- ¼ cup sugar
- 1-pint raspberries
- ½ cup finely chopped pecans
- Maple Syrup
Instructions
- Thoroughly coat your 9×13 or similar sized baking dish with butter.
- Slice your loaf of bread into 2-inch slices, then slice each piece in half but stopping about ¼ inch from the bottom so you create a pocket
- Slightly mix your ricotta cheese, honey, and orange zest together. Slather the raspberry preserves in the pocket you made in the bread, followed by the whipped ricotta cheese mixture. It’s okay if some oozes out. Layer into your buttered baking dish. Repeat until all your bread is stuffed. If you have any preserves or ricotta left, spread some in between each slice or simply dollop on top.
- In a large bowl, whisk the eggs, half and half, vanilla, sugar, and other half of the orange zest until fully combined. Pour over top the stuffed bread. Cover and allow the bread to soak up that flavorful custard for 1 hour or even overnight in the fridge.
- When ready to bake, preheat the oven to 375°. Top the French toast with a handful of fresh raspberries and the pecans. Bake uncovered for 40-45 minutes or until the top of your bake is golden brown.
- Remove from oven and sprinkle with more fresh raspberries.
- Enjoy hot with powdered sugar and/or maple syrup!
Tips
- I highly suggest letting the french toast soak overnight in the custard, however, it is not a must! Just make sure you at least let it soak for about an hour. You will notice the bread really soaks up most of the liquid leaving you with a really soft center and a nice crispy crust.
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