Baked Strawberry Ricotta French Toast

Baked Strawberry Ricotta French Toast

If the reaction to the baked strawberry pancakes I posted last week is any indication, there's a blossoming passion for strawberries these days at least in those regions where the fresh local berries are just hitting the seasonal market. I know that I myself won't be without a pint or two around for the next month or so, so it seems like a good idea to share some other ideas for those extra strawberries that don't go straight into the bowl for snacking.

For that reason, I do hope that you try these baked French toast slices stuffed with creamy ricotta and loads of fresh strawberries for a remarkably easy but extraordinary breakfast, made even simpler by preparing them the night before for baking the next morning. If you're not sure you're hungry first thing, the heavenly fragrance of strawberries baking that wafts through the kitchen will definitely have you anxious for their arrival on the breakfast plate.

Baked Strawberry Ricotta French Toast

Baked Strawberry Ricotta French ToastBaked Strawberry Ricotta French Toast
Recipe by
Published on July 6, 2008

French toast stuffed with creamy ricotta cheese and fresh sweet strawberries prepare the night before and popped in the oven the next morning for an easy and beautiful breakfast treat

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  • bakery loaf
  • 1/4 cup fresh ricotta cheese
  • 1/2 pint fresh strawberries, cut into small thin slices
  • 4 large eggs
  • 1/2 cup whipping cream
  • 1/2 cup milk
  • 1 tablespoon icing sugar
  • 1/2 teaspoon vanilla
  • Cut 1-inch slices of the bread loaf until you have enough slices to cover a 9 × 13 baking dish.

  • Using the tip of a sharp knife, cut a 2-inch wide pocket in one side of each bread slice. Spoon a small soupspoon of ricotta cheese into each pocket, then stuff with as many strawberry slices as will fit without bursting the bread. Arrange in a single layer on the baking dish.

  • Lightly beat the eggs together with the whipping cream, milk, icing sugar and vanilla. Pour over the bread. Cover the pan with aluminum foil and refrigerate overnight.

  • In the morning, preheat the oven to 350°. Remove the aluminum foil from the baking dish and gently flip each slice of bread in the pan. Cover again with the aluminum foil and bake for 30 minutes.

  • Remove the foil and bake for 25 to 30 more minutes. Serve hot with maple syrup.

Makes 4 to 6 servings

Baked Strawberry Ricotta French Toast

If you like this recipe, you may want to try:
Blueberry-Stuffed French Toast with Blueberry Orange Sauce
Blueberry French Toast.


indosungod said...

French Toast stuffed with Ricota cheese and strawberries. Thats got to be a delight in every bite.

Peter M said...

Hot dang', look how fluffy these are....enjoy the day, it's great one!

Cynthia said...

So fluffy and delicious and with fresh fruit!

Lucy said...

That little pool of maple syrup?

Just gorgeous.

There's nothing I'd love more, right now, that a plate of those.

Anonymous said...

Baked strawberry french toast would be great on its own . . . but I'm sure that bit of ricotta makes it even more irresistible. Mmm!

Anonymous said...

Oh my, that looks delicious! I was out strawberry picking last weekend - I'll have to give this a try!

Or perhaps hire you to make me my meals and dessert! :)

Meeta K. Wolff said...

you know you are driving me mad here. this sounds gorgeous!

Usha said...

Hi This is my first visit to your blog,you have some really yummy recipes,your strawberry french toast looks delicious !

Chef Jeena said...

I would be in bliss eating this it looks really really good.

Ivy said...

Lisa, when can I come for breakfast? Although we started buying strawberries since March I would gladly buy some more just for this breakfast.

test it comm said...

That French toast looks really good!

Valerie Harrison (bellini) said...

These are fabulous with cream cheese and even goat cheese to LOVE stuffed French toast:D

Mansi said...

that looks divine Lisa! you are so making me want these!!:)

Anonymous said...

These look absolutely wonderful! I was wondering though, do they turn out soft or crunchy? Also, how many servings is this? Thanks for such a great recipe! I am going to make it on Valentine's Day!

Lisa Turner said...

The french toast is rather soft and fluffy. Depending on the appetite of your diners, this dish yields 4-6 servings. Enjoy!