[This post originally appeared on my very first blog, Inn The Kitchen, about what it was like to be an innkeeper. Enjoy!]
There’s nothing more decadent than stuffed French toast. Recently, My friend Jaden and her family were in town and together we all spent the day with innkeepers Jim and Ana cooking, drinking endless pots of coffee, and just having fun. We indulged in an all-day-long breakfast where this recipe for ricotta and raspberry stuffed French toast was just the “2nd course.” (You see, this is why I’ve taken up running as a hobby.)
I mentioned this stuffed French toast was the second course as we started with an Italian Strata, but after looking at these photos I’m not sure how I even had the room in my tummy to move on to a 3rd course! (But I did finish the plate … every last tasty morsel. Then I ran 17 miles that evening. Ha!)
Now, when Chef Jim said he was making “stuffed” French Toast, I imagined two thick slices of some soft bread sandwiched around ricotta and raspberry. But he goes extreme. Gigantic. Humongous. Colossal!
One slice of bread was more like half a loaf. Whoa. And he says he made this bread from scratch too, but I have to see that live and in person to gather photographic evidence to believe it. It’s just too perfect. Gives me a baking complex. My next question to Jim was, “how in the heck do you get it to cook all the way through?” To which is reply is, “watch and learn young grasshoppah!”
Try out his recipe for ricotta and raspberry stuffed French toast from the Mount Dora Historic Inn and drool over the photos Jaden took of the whole process. And yes, it tastes just as good as it looks.Print
- 2 Loaves Italian Bread (not too crusty, more doughy)
- 6 Ounces of Whole Milk Ricotta Cheese
- 4 Ounces of Red Raspberry preserves
- 8 large eggs
- 2 to 2 ½ cups of half and half
- 2 teaspoons vanilla extract
- Blend Ricotta and Raspberry preserves in a large bowl.
- Slice the bread into 2 inch thick slices on a slant.
- Cut a slit length wise across the top of each piece of bread (corner to corner), and place on a cookie sheet covered in tin foil for easy clean up.
- Spoon ricotta mixture into bread pockets and set on cookie sheet so opening is facing up—this helps to keep filling from oozing out.
- Using a large bowl, make cream mixture by whisking together the eggs, cream, and Vanilla extract.
- Roll each stuffed piece of bread in the cream mixture until just wet (do not over saturate) then place pieces on a cookie sheet (slit up), and drizzle remaining cream on top.
- Cover with saran wrap and allow to sit overnight—this allows the bread to surrender to the cream.
- The following morning carefully unwrap your uncooked French toast and roll the tops in the remaining cream to wet—set aside.
- Preheat a large saute pan or electric griddle (275 degrees). Also preheat your oven to 400 degrees.
- After the griddle is preheated, coat with cooking spray.
- Brown French toast — about 3 minutes for the first side and 4 minutes for the second side. Check by tilting the French toast with spatula every minute or two to ensure they do not burn.
- Place stuffed French toast on a cookie sheet covered with tinfoil and bake in oven (400 degrees) for 5 to 6 minutes per side. (TIP: Double-layered cookie sheets (Baker’s Secret)—are readily available at your local grocer and they prevent the bottom of your toast from burning. If you do not have a double-layered cookie sheet, use two cookie sheets nested one on top of the other).
- Sprinkle powdered sugar on each plate, then add French Toast on top.
- Serve with your favorite syrup and butter.
- Note: As this dish is finished in the oven at 400 degrees for about 10 to 12 minutes, the outer surfaces of the French toast should be pastry-like (crispy, not burned) to the touch. If not, than it should be baked a bit longer.