Stuffed French Toast Recipe

Ingredients

• 500 g (2 cups)ricotta cheese
• 15 g (2 tablespoons)icing sugar
• Grated zest of 1orange
• 2.5 ml (1/2 teaspoon)ground cinnamon
• 10 slicesbrioche bread
• 4eggs
• 240 ml (1 cup)milk
• 5 ml (1 teaspoon)vanilla extract
• 150 g (1 cup)fresh or frozen blueberries
• 70 g (1/3 cup)light brown sugar
• 40 g (1/3 cup)plain flour
• 30 g (1/3 cup)oats
• 75 g (1/3 cup)salted butter, melted

Instructions

1. 1

   Butter the dish

   Butter a 33 x 23 cm (13 x 9-inch) baking dish.

2. 2

   Mix the filling

   In a bowl, stir the ricotta, icing sugar, orange zest and cinnamon together until blended. Divide the mixture into 5 portions.

3. 3

   Make the sandwiches

   Spread one portion of the cannoli filling between each pair of bread slices to make 5 sandwiches.

4. 4

   Arrange the bread

   Place the sandwiches in a single layer in the baking dish, cutting some in half as needed to fill it.

5. 5

   Whisk the custard

   In the same bowl, wiping it out first if you like, whisk the eggs, milk and vanilla until well combined. Pour the mixture evenly over the bread.

6. 6

   Chill overnight

   Cover the dish with cling film and refrigerate overnight.

7. 7

   Heat the oven

   The next day, preheat the oven to 180°C (350°F).

8. 8

   Add the berries

   Remove the cling film and scatter the blueberries evenly over the bread.

9. 9

   Make the crumble

   Combine the remaining ingredients in a bowl to form a crumble, then sprinkle it over the top.

10. 10

    Bake until golden

    Bake for 40–50 minutes, or until the top is golden brown.

11. 11

    Serve warm

    Serve with warm maple syrup if desired.

What is stuffed French toast?

Stuffed French toast takes the familiar egg-soaked bread breakfast and adds a filling between slices. This version borrows the sweet ricotta, citrus and cinnamon flavours associated with cannoli, then pairs them with blueberries and a crisp oat crumble.

The recipe is presented as an Italian-inspired brunch rather than a traditional Italian dish. Brioche makes a rich, soft base, while chilling the assembled dish overnight gives the egg mixture time to soak into the bread.

Nutrition and macros by portion

The nutrition label shows one serving as written: 500 calories, 17g protein, 44g carbs, 29g fat.

The brioche, icing sugar, brown sugar and oats provide most of the carbohydrates, while the butter and ricotta contribute much of the fat. Ricotta and eggs supply protein. Balance a portion with fresh fruit or a simple, unsweetened side.

The ricotta filling

Ricotta: stir it with the icing sugar, orange zest and cinnamon until the mixture is evenly blended. Dividing it into five portions makes it easier to spread consistently between the bread slices.

Brioche: its soft, buttery crumb suits the creamy filling, but it can become delicate once soaked. Arrange the sandwiches carefully in the dish so they hold their shape.

The overnight soak

Egg mixture: whisk the eggs, milk and vanilla thoroughly before pouring it over the sandwiches. Aim to distribute it evenly so the bread has a chance to absorb the liquid throughout.

Chilling: cover the dish and refrigerate it overnight as directed. Keep it chilled until you are ready to add the toppings and bake.

Blueberries and crumble

Blueberries: scatter them over the soaked bread the next day, using fresh or frozen berries. The recipe does not call for thawing frozen berries first.

Crumble: mix the brown sugar, flour, oats and melted salted butter until crumbly, then spread it over the berries. Distribute it across the surface for a topping that browns over the dish.

Check for doneness

Timing: bake at 180°C for 40–50 minutes, since the exact time can vary with the dish and oven. Start checking near the shorter end of the range.

Cues: the recipe's stated signal is a golden-brown top. If the topping reaches that colour before the bake is complete, keep an eye on it as it finishes cooking.

Serving ideas

Maple syrup: serve it warm on the side, as suggested, so everyone can add as much as they like. The dish is also rich and sweet enough to serve without it.

For a brunch spread, pair it with fresh fruit or a plain yoghurt alongside. Cut into portions once baked and serve while warm.

Recipe notes & tips

• Use a baking dish close to 33 x 23 cm so the sandwiches fit in a single layer.
• Divide the ricotta mixture into five portions before filling the bread.
• Pour the egg mixture slowly and evenly over the sandwiches.
• Keep the dish covered while it chills overnight.
• Scatter the blueberries and crumble over the bread just before baking.
• Begin checking the top at 40 minutes, then bake longer if needed for a golden finish.

Variations

• Use frozen berries: scatter them over the bread straight from the freezer.
• Change the berries: replace the blueberries with raspberries for a sharper fruit topping.
• Add citrus: use lemon zest in place of orange zest for a different fresh note.
• Adjust the spice: add a little more cinnamon to the ricotta filling.
• Skip the syrup: serve the baked French toast without maple syrup for a less sweet finish.

Common mistakes to avoid

• Uneven filling: divide the ricotta mixture into five portions before spreading it between the bread.
• Crowded sandwiches: fit them in a single layer, cutting some in half where needed.
• Dry patches: pour the egg mixture evenly over the bread rather than in one spot.
• Skipping the chill: refrigerate the covered dish overnight as directed.
• Crumble clumps: combine the topping ingredients thoroughly before scattering it over the fruit.
• Overbaking: check the top from 40 minutes and use its golden-brown colour as the recipe's doneness cue.

How to store

Refrigerate leftovers in a covered container and eat within 3 days. Reheat individual portions in the microwave or warm them in a low oven until heated through.

Frequently asked questions