Strawberry Lemon Ricotta French Toast
Make ahead a stuffed Strawberry Lemon Ricotta French Toast casserole. Each slice contains a bite full of ricotta, lemon and strawberries!
Friends, have you thought about hosting brunch this weekend? There are so many ways to host, with savory foods, like ham and potatoes. Or more breakfast foods, like eggs, this Strawberry Lemon Ricotta French Toast, fruit salad, and cinnamon rolls.
Watch the video how to line up the bread to make this stuffed french toast casserole! It’s an easy method!
Stuffed Strawberry Lemon Ricotta French Toast
We love stuffed french toast recipes or breakfast casseroles because they are great for weekend company. Make this ricotta-stuffed lemon French toast with strawberries at night, and then pop it in the oven the next morning! If you love berries, you may also want to try my Baked Berry Mascarpone Stuffed French Toast, which is super popular (and yummy!)
Stuffed Strawberry Lemon Ricotta French Toast
Brunch is a welcome springtime or summertime tradition celebration for family and friends. Serving a breakfast casserole, like this Strawberry Lemon Ricotta French Toast, is always a favorite.
We’ve changed it up over the years, and have hosted in our home, inside and out, eaten elsewhere, and a few years we were out of town, so we did not have a big meal.
You can change out the strawberries for any kind of berry, and it’s delicious. Any kind of berries are good with lemon!
All you need are these ingredients for this stuffed french toast:
- French Brioche Bread
- Light ricotta cheese (or regular)
- Lemon + strawberries
- Powdered sugar
- Eggs
- Almond milk
- Vanilla
- Salt
- Coconut sugar
- Maple syrup (for serving)
More recipes to try:
Life brings many opportunities to gather, so this year think about these recipes for your spring and summer tastebuds:
Best Sausage Breakfast Casserole
Monte Cristo Breakfast Burrito Bake
Easy Hash Brown Breakfast Casserole
Mexican Tostada Breakfast Board (delicious for dinner, too!)
How to make stuffed French toast
For this Ricotta French Toast, start with a loaf of French Brioche Bread and a good quality ricotta cheese!
You can prepare much of it in advance. After assembling the French toast, refrigerate it overnight, which gives the bread plenty of time to soak up the lemony custard.
Make your ricotta cheese mixture by mixing together ricotta, lemon zest, vanilla, salt, and strawberries.
Cut each piece of bread diagonally, and dip each side into the egg mixture—make sure both sides are fully coated.
Place about 1/4 cup of ricotta in between the bread, and lightly sandwich together. Place in pan so that the pointed corner is facing up. And then repeat!
Pour remaining egg mixture over the French toast. Sprinkle with a dusting of coconut or cane sugar, cover and bake.
The next morning, before your guests arrive, pop the pan in the oven and bake.
How to serve breakfast stuffed french toast
Serve hot with powdered sugar and fresh strawberries! Maple syrup is always an option, too!
You can also serve it with strawberry jam if you prefer.
ENJOY!
Get the Recipe:
Strawberry Lemon Ricotta French Toast
Ingredients
- 1 loaf French Brioche Bread, sliced
- 16 oz light ricotta cheese
- 1 lemon, zested
- 1/4 cup powdered sugar, plus some to dust
- 1 cup chopped strawberries, plus some to garnish
- 6 eggs
- 1/2 cup almond milk
- 2 tsp vanilla, divided
- Pinch of salt
- Coconut sugar to dust
Instructions
- Preheat oven to 350 degrees. Grease an 8X8 pan and set aside.
- In a medium mixing bowl, combine ricotta, powdered sugar, lemon zest, vanilla, salt, and strawberries. Refrigerate until ready to use.
- Whisk together eggs, milk, remaining vanilla, and a pinch of salt. Pout into a wide bowl.
- Cut each piece of bread diagonally and dip each side into the egg mixture—make sure both sides are fully coated. Next, place 1/4 cup of ricotta in between the bread and lightly sandwich together. Place in pan so that the pointed corner is facing up. Repeat until pan is full—you may have a piece or two of bread left over.
- Pour remaining egg mixture over the French toast. Sprinkle with a dusting of coconut or cane sugar, cover with foil, and place in oven for 20 minutes. After 20 minutes, remove foil and bake for another 10-15 minutes; make sure the egg in the center is fully cooked through.
- Serve hot with powdered sugar and fresh strawberries!
Notes
Hello and welcome to my home and table!
I’m Sandy—lover of food, family, cooking, THE BIG BOARD, travel, and bringing people together. Through great recipes and connection around the table, we become better, stronger, and more courageous people. Feasting on Life is real, and every time we do it, we grow a little more. Read more...
Could I double this recipe into 9×13 pan?
Yes you can!
This recipe is delicious! I substituted blackberries for the strawberries but followed everything else exactly as the recipe said. I will be making this often. It comes together so easily.
This was so fresh and delicious. Perfect spring flavors! One question, I didn’t see the 1/4 cup powdered sugar added in anywhere in the recipe. I left it out, and it was still great!
Thank you, yes it’s added to the ricotta mixture! Glad you enjoyed it!