Ricotta Stuffed French Toast

Preparation time 10 minutes
Cooking time 10 minutes
Total time     20 minutes


4 slices of day old bread
3/4 cup ricotta cheese, or either softened cream cheese or whipped cream cheese
2 eggs,lightly bitten
2 Tablespoons milk
1/2 teaspoon vanilla extract
1/2 cup frozen raspberries or raspberry jam/jelly or any other fruit you like. I used frozen raspberries
1 Tablespoon oil*
1 Tablespoon butter*
Optional. For serving maple syrup, powdered sugar, butter, more fruits (I usually use only fruits for babies)


Mix frozen raspberries  and ricotta cheese/cream cheese.
Spread the 1/2 of the mixture on the bread.
Close the sandwich with the other slice of bread. Or you can spread the mixture on the both sides.
Heat the oil and butter in a nonstick pan over medium low heat.
Dip the entire sandwich in a egg, vanilla extract and milk mixture in a wide shallow bowl.
Cook the sandwiches until golden brown. Turn and cook the other side.
Remove the grilled sandwich from the pan. Cut into half or fingers or just enjoy it like a huge tasty treat.

Notes *

  • I tried both using butter and oil mixture or frying in a nonstick pan without oil/just lightly greasing the pan and I actually liked no oil/very lightly greasing version the most. It wasn’t greasy and the color was more appealing 😊

Bon appetit