Lemon-Raspberry Ricotta Baked French Toast for Two
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-
teaspoons finely grated lemon peel
slices (1/2-inch thick) soft French bread (from 16-oz loaf)
cup raspberries (about 32)
teaspoon ground cinnamon
Heat oven to 400°F. Line 15x10x1-inch pan with foil; lightly spray with nonstick cooking spray.
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.
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.
Top each sandwich with remaining raspberries; drizzle with remaining 2 tablespoons honey, and top with remaining 1/4 teaspoon lemon peel.
- 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.
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- Saturated Fat
- Trans Fat
- Total Carbohydrate
- Dietary Fiber
- Vitamin A
- Vitamin C
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;
*Percent Daily Values are based on a 2,000 calorie diet.