Strawberry Ricotta Stuffed Whole Grain French Toast Recipe -
Strawberry Ricotta Stuffed Whole Grain French Toast Recipe
  • READY IN 16 mins

Strawberry Ricotta Stuffed Whole Grain French Toast

Recipe by  

"A delicious restaurant favorite made easy with Roman Meal."

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Original recipe makes 4 servings Change Servings
  • PREP

    10 mins
  • COOK

    6 mins

    16 mins


  1. Combine ricotta cheese and sugar in small bowl; mix well. Combine eggs, milk and vanilla extract in shallow bowl; mix well.
  2. Spread ricotta-sugar mixture evenly over 4 bread slices. Top each slice with 1/4 cup strawberries and remaining bread to form sandwiches.
  3. Spray large skillet with nonstick cooking spray; heat over medium heat. Dip sandwiches in egg mixture, coating both sides. Cook on each side for 2 to 3 minutes or until golden brown.
  4. Sprinkle with powdered sugar; top with remaining strawberries. Serve with maple syrup, if desired.
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Reviews More Reviews

Jul 27, 2009

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.

Aug 25, 2009

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.


12 Ratings

May 11, 2010

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.

Dec 26, 2009

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.

Dec 27, 2009

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!

Oct 26, 2009

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!!!!"

Oct 26, 2009

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!

May 17, 2010

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!


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  • Calories
  • 388 kcal
  • 19%
  • Carbohydrates
  • 54.1 g
  • 17%
  • Cholesterol
  • 212 mg
  • 71%
  • Fat
  • 13 g
  • 20%
  • Fiber
  • 3.7 g
  • 15%
  • Protein
  • 14.9 g
  • 30%
  • Sodium
  • 408 mg
  • 16%

* Percent Daily Values are based on a 2,000 calorie diet.

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