Strawberry Ricotta French Toast
Double the recipe for a 9x13 pan.
Ingredients
- 1 loaf French Brioche Bread, sliced
- 16 oz light ricotta cheese
- 1 lemon, zested
- ¼ cup powdered sugar, plus some to dust
- 1 cup chopped strawberries, plus some to garnish
- 6 eggs
- ½ 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 ¼ 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
reposted from March 2019
Nutrition Facts
Calories: 525kcal, Carbohydrates: 53g, Protein: 21g, Fat: 27g, Saturated Fat: 15g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 4g, Trans Fat: 0.02g, Cholesterol: 299mg, Sodium: 413mg, Potassium: 167mg, Fiber: 2g, Sugar: 16g, Vitamin A: 1064IU, Vitamin C: 10mg, Calcium: 253mg, Iron: 2mg