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French Toast Stuffed with Ricotta and Strawberry Jam

Many stuffed French toast recipes call for cutting a pocket into each slice of bread. This one, however, simplifies the technique by sandwiching the creamy, fruity fillings between two slices.


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  • Total Time:
  • Servings: 4

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  • Eight 3/4-inch-thick slices of firm white bread
  • 1/2 cup fresh ricotta cheese
  • 1/4 cup plus 2 tablespoons strawberry jam
  • 2 large eggs
  • 1/2 cup milk
  • 1/2 teaspoon pure vanilla extract
  • Pinch of cinnamon
  • Pinch of salt
  • 4 tablespoons unsalted butter
  • Confectioners' sugar, for dusting


  1. Spread 4 slices of the bread with the ricotta. Spread the remaining 4 slices of bread with the strawberry jam. Close the sandwiches, pressing gently so they stay closed.
  2. In a shallow bowl or pie plate, whisk the eggs with the milk, vanilla, cinnamon and salt. Dip both sides of each sandwich into the egg mixture until well coated.
  3. In a large skillet, melt 2 tablespoons of the butter. Add 2 of the sandwiches and cook until golden, about 4 minutes per side. Repeat with the remaining butter and sandwiches. Cut the sandwiches in half on the diagonal and transfer to plates. Dust with confectioners' sugar and serve immediately.
Contributed By Published December 2008

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