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Lemon-Raspberry Ricotta Baked French Toast for Two

Prep 20 min
Total 45 min
Servings 2

This sweet French toast will make a morning person out of anyone. It’s fancy enough for a special occasion or weekend brunch, but easy enough to surprise your special someone any day of the week. MORE+ LESS-

By Tablespoon Kitchens

March 14, 2018

Ingredients

1/2

cup ricotta cheese

1/4

cup honey

2 1/4

teaspoons finely grated lemon peel

slices (1/2-inch thick) soft French bread (from 16-oz loaf)

3/4

cup raspberries (about 32)

egg, slightly beaten

1/3

cup milk

1/4

teaspoon salt

1/4

teaspoon vanilla

1/8

teaspoon ground cinnamon

Steps

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1

Heat oven to 400°F. Line 15x10x1-inch pan with foil; lightly spray with nonstick cooking spray.
2

In small bowl, mix ricotta cheese, 2 tablespoons of the honey and 2 teaspoons of the lemon peel. Spread about 1 rounded tablespoonful mixture evenly on each slice of bread. Place 3 raspberries on top of cheese mixture on 4 slices bread. Top with remaining slices to make 4 sandwiches, pressing lightly.
3

In shallow dish, beat egg, milk, salt, vanilla and cinnamon with whisk. Place sandwiches in egg mixture; soak 5 minutes. Carefully turn each sandwich over; soak 5 minutes longer. Transfer to pan. Bake 13 to 15 minutes or until golden brown.
4

Top each sandwich with remaining raspberries; drizzle with remaining 2 tablespoons honey, and top with remaining 1/4 teaspoon lemon peel.

Expert Tips

Ricotta cheese is used in this recipe because it is lighter in texture and easier to spread than cream cheese, which is typically used in French toast fillings.
Substitute blackberries or blueberries for the raspberries.

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving

Calories: 660
Calories from Fat: 110

% Daily Value

Total Fat: 12g; 18%
Saturated Fat 5g 25% Trans Fat 0g
Cholesterol: 115mg; 39%
Sodium: 1180mg; 49%
Potassium: 410mg; 12%
Total Carbohydrate: 113g; 38%
Dietary Fiber 6g 25% Sugars 45g
Protein: 26g

% Daily Value*:

Vitamin A: 10%; 10%
Vitamin C: 15%; 15%
Calcium: 30%; 30%
Iron: 35%; 35%

Exchanges:

5 1/2 Starch; 1/2 Fruit; 1 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat;