Name: Blueberry-Lemon Ricotta Stuffed French Toast
Prep time: 5 min
Cook time: 5 min
Yield: 2
Ingredients: 2 large eggs, whisked well -; 1/2 c. whole milk -; 1 tbsp. granulated sugar -; Kosher salt -; 1/4 tsp. Freshly grated nutmeg (optional) -; 2 slices sourdough bread, cut 1” thick -; 1/2 c. whole milk ricotta, plus more for serving -; 1 tbsp. blueberry jam, plus more for serving -; 1/4 c. fresh blueberries, plus more for serving -; Zest of ½ medium lemon, plus more for serving -; Powdered sugar, for serving (optional) -

Ingredients for - Blueberry-Lemon Ricotta Stuffed French Toast

1. 2 large eggs, whisked well

2. 1/2 c. whole milk

3. 1 tbsp. granulated sugar

4. Kosher salt

5. 1/4 tsp. Freshly grated nutmeg (optional)

6. 2 slices sourdough bread, cut 1” thick

7. 1/2 c. whole milk ricotta, plus more for serving

8. 1 tbsp. blueberry jam, plus more for serving

9. 1/4 c. fresh blueberries, plus more for serving

10. Zest of ½ medium lemon, plus more for serving

11. Powdered sugar, for serving (optional)

How to cook deliciously - Blueberry-Lemon Ricotta Stuffed French Toast

1 . Stage

In a 8” or 9” square baking pan, use a fork to whisk together eggs, milk, sugar, a pinch of salt, and nutmeg, if using. Cut a pocket in each slice of bread by resting the slice on its flat side and using a serrated knife to cut about ⅘ of the way down. Repeat with second slice of bread.

2 . Stage

Place bread in egg mixture and let soak for 10 minutes. Flip and soak 10 minutes more.

3 . Stage

Meanwhile, make ricotta filling: In a medium bowl, stir to combine ricotta, jam, fresh blueberries, lemon zest, and a pinch of salt. Divide mixture between the two pockets in the soaked bread.

4 . Stage

Melt butter in a large skillet over medium-low heat. When the butter has stopped foaming, add toast. Cook until golden brown, 3 to 4 minutes, flip, and cook 3 to 4 minutes more.

5 . Stage

Serve topped with additional ricotta, jam, lemon zest, and fresh berries.