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Blueberry-Lemon Ricotta Stuffed French Toast topped with fresh blueberries, lemon zest, and powdered sugar on a white plate.
Layla

Blueberry-Lemon Ricotta Stuffed French Toast

Thick-cut brioche filled with creamy lemon ricotta and fresh blueberries, then griddled until golden and custardy inside.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Breakfast, Brunch
Cuisine: American
Calories: 485
Ingredients Equipment Method Notes

Ingredients
  

For the Filling
  • 1 cup whole milk ricotta drained if watery
  • 1 tbsp lemon zest freshly grated
  • 1 tbsp fresh lemon juice
  • 2 tbsp granulated sugar
  • 1 cup fresh blueberries divided
For the French Toast
  • 8 slices brioche bread 1-inch thick, day-old preferred
  • 4 large eggs
  • 0.5 cup whole milk
  • 1 tsp vanilla extract
  • 3 tbsp unsalted butter for cooking
For Serving
  • powdered sugar for dusting
  • pure maple syrup warm

Equipment

  • Large nonstick skillet or griddle
  • Shallow baking dish
  • Small mixing bowl

Method
 

Make the Filling
  1. In a small bowl, stir together ricotta, lemon zest, lemon juice, and sugar until smooth. Gently fold in half the blueberries (1/2 cup), crushing a few against the side of the bowl so they streak the mixture. Set aside.
Prep the Bread
  1. Using a small sharp knife, cut a horizontal slit in the bottom crust of each bread slice to create a deep pocket, working carefully not to slice all the way through. Gently widen the pocket with your fingers.
  2. Spoon 2-3 tablespoons of ricotta filling into each pocket, pressing gently to distribute without overstuffing. The bread should feel full but still close flat. Set stuffed slices aside.
Make the Custard
  1. In a shallow baking dish, whisk eggs, milk, and vanilla until completely blended. Arrange stuffed bread slices in a single layer and let soak 1 minute per side. The bread should absorb custard but not fall apart.
Cook the French Toast
  1. Heat 1.5 tablespoons butter in a large nonstick skillet over medium-low heat. Cook 4 slices until deeply golden, 3-4 minutes per side, adjusting heat if they brown too fast. The centers should feel set when pressed. Repeat with remaining butter and slices.
Serve
  1. Transfer to plates, dust with powdered sugar, and scatter remaining fresh blueberries over top. Serve immediately with warm maple syrup.

Notes

Day-old brioche works best - it soaks up custard without turning mushy. If your ricotta seems wet, drain it in a fine-mesh sieve for 10 minutes first or the filling will leak. The stuffed toast can be assembled and refrigerated overnight; just let it sit at room temperature 15 minutes before soaking in custard.