Strawberry Ricotta Stuffed Whole Grain French Toast

Strawberry Ricotta Stuffed Whole Grain French Toast

Made  times

"A delicious restaurant favorite made easy with Roman Meal."
I Made it Rate it Share Print
Added to shopping list. Go to shopping list.


16 m servings 388 cals
Serving size has been adjusted!

Original recipe yields 4 servings



  • Calories:
  • 388 kcal
  • 19%
  • Fat:
  • 13 g
  • 20%
  • Carbs:
  • 54.1g
  • 17%
  • Protein:
  • 14.9 g
  • 30%
  • Cholesterol:
  • 212 mg
  • 71%
  • Sodium:
  • 408 mg
  • 16%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

  • Cook

  • Ready In

  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.


Most helpful
Most positive
Least positive

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...

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 o...

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 f...

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 ...

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 fro...

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'...

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 an...

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 ...

This dish was alright. I don't like ricotta so I don't care much for this. But the girlfriend absolutely loved it. Used toothpicks to help hold the sandwiches together and used wheat bread inste...

Other stories that may interest you