Honey Ricotta Stuffed French Toast

French toast is good, but this Honey Ricotta Stuffed French Toast is even better! It only looks and sounds fancy—you can whip this up in less than a half hour.

I grew up on French toast: thin slices of white bread, soaked in custard, cooked in butter, and served in stacks. I know this French toast well—and maybe you do, too—but I don’t make that version of French toast very often these days. (I find it to be too sweet.)

This Stuffed French Toast is the real deal, though, and it’s the ideal breakfast for someone who likes good flavors and just a touch of sweetness.

While it is admittedly more work to stuff the toasts, this mix of mild ricotta cheese, honey, and lemon is one of the best flavor combos out there. And you don’t have to make a huge stack of slices to be satisfied. One big stuffed slice per person is plenty.


For starters, if you are stuffing your French toast, you must buy a full loaf of French bread and cut it into thick slices. This means you can get a nice crust on both sides of the bread and you won’t have any flimsy business going on. Cutting it thicker makes it much easier to work with!

There are many different options when it comes to French bread. You might see some artisan loaves or long thin baguettes. In my experience, the best loaf is a thick, long loaf with a very soft interior and a pale, soft crust (not an artisan loaf with a crispy crust). It’s the kind of loaf you might use for a huge sub sandwich for a party.


The best part is the filling. The ricotta, lemon, and honey create a semi-sweet, semi-savory filling that is creamy, rich, and perfect when paired with a few tart berries.

You’re going to love this dish!


Stuffing French toast might seem like an advanced technique, but once you get the hang of it, you’ll realize that it’s more flexible than it seems.

The key is to make sure you cut your slices thick enough—about 1 1/2 inches thick. Then use a thin serrated knife, like a steak knife, to cut a slit in the bread. It should be a nice clean pocket and try not to tear up the bread too much. (But if there are a few holes, it’s okay. They will seal shut during cooking.)

Once your toast is stuffed, dip it in the custard mixture (which is just eggs and milk) and then put it into a medium heat skillet or griddle. You want to cook these slices at a lower heat than you would normally with French toast. They are super thick. If you sear them when the pan is too hot, they will just cook on the outside and not all the way through. So err on the side of lower heat.

One of these huge slices is enough for one person, easily, especially with a handful of berries, some powdered sugar, and syrup. Dig in!

  • Classic French Toast
  • Baked Blueberry French Toast
  • Crunchy French Toast
  • French Toast Casserole
  • Vegan French Toast with Caramelized Bananas

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