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. More Brunch Recipes
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.
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.
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.