Ingredients
⅔cupricotta cheese
¼cuphoney
1medium lemon,zested
2large eggs
¾cupwhole milk
1tspvanilla extract
¼tspsalt
2tbspbutter,for cooking
1loafFrench bread
1pintfresh berries,such as blueberries or raspberries, for serving
syrup or honey,for serving
powdered sugar,for serving
Preparation
In a small bowl stir together the ricotta cheese, honey, and lemon zest. Set aside.
In a wide dish, stir together eggs, milk, vanilla, and salt. Set aside.
Use a serrated knife to slice 4 large pieces (at least 1½-inches thick) from the middle of the loaf of French bread, where the slices will be larger.
Cut the loaf at an angle to make larger pieces. Don’t use the ends of the loaf, as they are too small.
When there are 4 thick pieces of bread, use a small serrated knife (such as a steak knife) to make a deep slit right in the middle of each slice to form a pocket going almost the full length of the slice. Try to avoid tearing holes in the bread.
Divide the ricotta filling among the four pieces of bread. This should yield get about ¼ cup of filling in each piece. It’s okay if some overflows. Use a small spoon to help fill the slices without making too much of a mess.
In a large griddle or flat-bottomed skillet, melt butter over medium heat. When the pan is ready, dip each piece of stuffed French toast into the custard mixture and coat well on all sides.
Move the bread straight to the hot griddle or skillet. Cook the French toast for 3 to 4 minutes per side until both are nicely browned and have a firm crust. Sear the edges of the French toast as well to make sure they are cooked.
Cut each piece of stuffed French toast in half and serve each person two halves drizzled with syrup or honey and dusted with powdered sugar.
