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French Toast Stuffed with Ricotta and Strawberry Jam

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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.

  1. Eight 3/4-inch-thick slices of firm white bread
  2. 1/2 cup fresh ricotta cheese
  3. 1/4 cup plus 2 tablespoons strawberry jam
  4. 2 large eggs
  5. 1/2 cup milk
  6. 1/2 teaspoon pure vanilla extract
  7. Pinch of cinnamon
  8. Pinch of salt
  9. 4 tablespoons unsalted butter
  10. 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.