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Love decadent brunches on the weekend? Then make my Strawberry Peach Stuffed French Toast with Honeyed Ricotta! It might sound complex, but nothing could be further from the truth. Crispy, sweet and filled with flavour, this will become your new favourite French Toast recipe!
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Strawberry and Peach Stuffed French Toast with Honeyed Ricotta

Love decadent brunches on the weekend? Then make my Strawberry and Peach Stuffed French Toast with Honeyed Ricotta! It might sound complex, but nothing could be further from the truth. Crispy, sweet and filled with flavour, this will become your new favourite French Toast recipe!
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 2 (easily doubled)

Ingredients

  • For the filling:
  • 2 medium sized peaches, halved, pitted and sliced. Reserve 6 for garnish and dice the rest.
  • 1 cup (170g) finely diced Strawberries
  • 2 tbsp caster sugar
  • 1 tbsp lemon juice
  • 1 tbsp cornflour
  • 1/4 tsp vanilla extract
  • For the French toast:
  • 4 thick slices day old white bread; I used Brioche
  • 1 large egg
  • 1/3 cup (80ml) milk
  • 1 tbsp caster sugar
  • 1/4 tsp vanilla extract
  • 1-2 tbsp butter
  • For the honeyed ricotta:
  • 1/3 cup (85g) ricotta
  • 2 tsp honey
  • 1/4 tsp vanilla extract

Instructions

  • Prepare the filling first: Place diced peaches, strawberries, sugar, lemon juice, cornflour and vanilla extract into a small saucepan and toss to cover the fruit. Place over a medium heat and bring to a boil. Boil for 2 minutes, stirring continuously until ever so slightly thickened. Leave to one side.
  • Make the French toast: Place the egg, milk, sugar and vanilla extract into a flat bottomed bowl.
  • Place 1tbsp butter into a large non-stick frying pan/skillet and place over a medium heat.
  • Once butter has melted, dunk one side of 2 slices of your bread into the egg mixture. Dunk for about 3 seconds, you don't want them soggy, but you do want them to absorb some liquid!
  • Place your 2 slices of bread wet side down into the hot pan and then top with 2-3tbsp of the fruit filling.
  • Butter one side of the remaining 2 slices of bread and dunk the other side into your remaining egg mixture.
  • Place butter side down onto the bread with fruit filling on. Press slightly and then fry for 2-3 minutes, until golden and slightly crisp. Flip and then fry the other side for 2-3 minutes until golden. Place on a plate to cool slightly and make the honeyed ricotta: Place ricotta, honey and vanilla extract into a small bowl and whisk until well combined and smooth.
  • Divide the honeyed ricotta into two and then place on top of your French toast.
  • Divide the rest of the fruit filling in two and top the ricotta with the fruit.
  • Garnish each with 3 slices of fresh peaches, if desired, then serve immediately.

Notes

Recipe by Annie of Annie's Noms