Recipe by Roman Meal
"A delicious restaurant favorite made easy with Roman Meal."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
low-fat ricotta cheese
large eggs, beaten
vanilla extract, divided
Roman Meal Bread
fresh sliced strawberries, divided
non-stick cooking spray
We thought this was good. We added freshly picked blueberries, which added some nice flavor. I am not sure how you are supposed to flip these without the insides falling out - we used toothpicks to hold the sandwiches together while cooking. Also, I think you can reduce the number of eggs for dipping - we had tons of leftover egg/milk mixture. I think you'd be fine with three instead of the recommended four. We'll make these again with some modification.
No ricotta, just trim cottage cheese. I let it drain using a fine strainer for about 15 minutes, pushing out some of the moisture out gently with my spatula. I used a day-old whole wheat I had on hand and chopped the strawberries VERY fine. My kids liked this, I cut the recipe in half just for them. I had a hard time keeping the filling inside the french toast. I think next time, instead of using granulated sugar, I might use powdered. It might thicken up the mixture and make it have a little sticking power.
This was very delicious with the addition of a tsp of orange zest added to the ricotta mixture. It would get 5 stars even without that though. I made this as written, using buttermilk. I had a feeling the milk/egg mixture would make too much, so started with half the amount, and it was perfect as I had just enough for the four servings. Topped with berry honey butter, syrup and whipped cream on top for a perfect Mother's Day breakfast.
My family loved this recipe! THinks for helping me become the holiday chef with the rave reviews! I changed the strawberries to raspberries and blueberries and added cinnamon to the ricotta and sugar filling.
I made this for Christmas morning. I mixed ricotta and cream cheese with some Splenda. I made a few of them with sliced Hawaiian bread and the rest with wheat bread. I had a little bit of frozen mixed berries so I used them up. For the rest I used a low-sugar strawberry jam. We topped them with Redi-Whip and they were a hit! These can be made with almost any kind of bread and fruits. Experiment and enjoy!
I made this for Sunday morning brunch for my family. It was an instant classic. We used country white bread and in addition to the strawberries, I added blueberries and fresh banana. We didn't have fresh strawberries, so I used frozen strawberries and frozen blueberries. My 7 year old said, "This is OVER THE TOP -- DELICIOUS!!!!"
I have made this recipe twice now and it was great both times! The first time i used sweet bread, of course not as healthy, but it was great! I made it a little healthier by using egg whites and fat-free ricotta cheese and it still was very tasty!
I found this recipe quite good. I did as another reviewer did and cut my strawberries thin and because of that I had no problem flipping them. With the extra strawberries, I cut them up and put sugar on them and once these were finished cooking, I put the fresh strawberries on top. Quite amazing!
* Percent Daily Values are based on a 2,000 calorie diet.
Strawberry Ricotta Stuffed Whole Grain French Toast
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 117
The best wintertime meals need a long, slow simmer while you're doing something else.
Our big collection of budget recipes will leave some jingle in your pocket.
Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!