Stuffed French Toast Recipe

Name: Urban Farmer Portlands Stuffed French Toast Recipe
Cook time: 45 min
Total time: 45 min
Yield: 4 servings
Cuisine: French
Ingredients: 8 slices sourdough bread; 4 large eggs; 1 cup milk; 1 tsp vanilla extract; 1 tsp cinnamon; 1 tsp lemon zest; 1 cup ricotta cheese; 2 tbs honey; 2 cups stone fruits (peaches, plums, or apricots); 2 tbs sugar; 4 tbs butter; 2 tbs bee pollen

Inspired by Urban Farmer Portland

Time45m

Serves4

stone fruit compote, lemon ricotta, bee pollen

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Ingredients

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Stuffed French Toast

8 slices sourdough bread

4 large Eggs

1 cup Milk

1 tsp Watkins vanilla extract

1 tsp Cinnamon

1 tsp Lemon zest

1 cup Ricotta cheese

2 tbs Honey

2 cups stone fruits (peaches, plums, or apricots)

2 tbs sugar

4 tbs Butter

2 tbs bee pollen

Method

Preparation

Make the Stone Fruit Compote

In a saucepan over medium heat, combine the chopped stone fruits, sugar, and a splash of water. Cook until the fruits are soft and syrupy, about 10-15 minutes. Set aside to cool.

Prepare the Lemon Ricotta

In a bowl, mix ricotta cheese, honey, lemon zest, and a pinch of salt until smooth. Set aside.

Prepare the French Toast Mixture

In a large bowl, whisk together eggs, milk, vanilla extract, and cinnamon.

Assemble the French Toast

Take a slice of sourdough bread, spread a generous amount of lemon ricotta on one side, then top with another slice of bread to create a sandwich. Repeat until all bread and filling are used.

Cook the French Toast

In a skillet, melt 2 tablespoons of butter over medium heat. Dip each sandwich into the egg mixture, allowing them to soak for a moment, and then place in the skillet. Cook until golden brown on both sides, about 3-4 minutes per side. Add more butter as needed.

Serve

Serve the stuffed French toast warm, topped with the stone fruit compote and a sprinkle of bee pollen.