STUFFED ITALIAN FRENCH TOAST
With lemon ricotta & Jam
A warm, custardy brunch star made from sweet Italian raisin Easter bread—stuffed with creamy mascarpone or ricotta and your favorite jam. A sweet twist on tradition, no overnight soak required!
INGREDIENTS:
• 8 slices Italian raisin Easter bread (¾” thick)
• Lemon Ricotta, prepared (see recipe below)
• ¼ cup jam (fig, apricot, or cherry)
• 4 eggs
• ½ cup whole milk
• ¼ cup cream
• 1 Tbsp coconut sugar
• 1 tsp vanilla
• Zest of 1 orange
• ½ tsp cinnamon
• Pinch of salt
• Butter, for cooking
To Serve:
• Powdered sugar
• Warm honey or maple syrup
• Fresh berries
• Optional: chopped pistachios or almonds
INSTRUCTIONS:
1. Spread lemon ricotta on 4 slices of bread; jam on the other 4. Press to make sandwiches.
2. Whisk eggs, milk, cream, coconut sugar, vanilla, orange zest, cinnamon & salt.
3. Dip sandwiches in custard 10–15 seconds per side.
4. Cook in butter over medium heat, 3–4 minutes per side, until golden.
5. Dust with powdered sugar. Serve with syrup, berries & nuts.
Lemon Ricotta
Perfect for stuffing French toast, spreading on toast, or dolloping on pancakes
INGREDIENTS:
• 1 cup whole milk ricotta
• Zest of 1 lemon
• 1–2 tsp fresh lemon juice (to taste)
• 1-2 tsp honey, optional
• Pinch of sea salt
INSTRUCTIONS:
1. In a small bowl, whisk or stir together ricotta, lemon zest, lemon juice, salt, and honey, if using.
2. For a smoother texture, blend it briefly with a hand mixer or food processor.
3. Taste and adjust—add more zest or lemon juice depending on your vibe.
Chill before use.