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.