Ricotta-Cherry-Hazelnut Stuffed French Toast

I was trying to find new and interesting uses for a container of ricotta hanging around in my fridge when I happened upon the idea of stuffed french toast. I'd never tried it before--boy, was I missing out!

This is an unbelievably delicious, rich treat for breakfast, lunch or anytime. I could imagine it as a decadent dessert, served with a scoop of vanilla ice cream or crème anglaise. The ricotta lends a creaminess that mixes so perfectly with the cherry jam. Heavenly! And by using fiber-rich oatmeal bread and sugar substitutes, it was a no-guilt treat.

Ricotta-Cherry-Hazelnut French Toast
Serves 2

1 egg
1/4 cup sugar-free non-dairy hazelnut liquid coffee creamer –OR– 1/4 cup half-and-half sweetened with 1 tablespoon sugar or substitute
4 slices bread (I used thin-sliced lite oatmeal bread at 6 net carbs per slice)
2 tablespoons cherry all-fruit jam
2 tablespoons ricotta cheese
Butter (for frying)
Powdered sugar or substitute (for sprinkling; I used substitute)
Agave nectar (for drizzling)

Whisk together the egg and creamer. Set aside.

Spread 2 slices of bread with jam. Spread the other 2 slices of bread with ricotta. Make a sandwich of 1 slice with jam and 1 slice with ricotta. Repeat to make a second sandwich. Press gently to help sandwiches stick together.

In a shallow dish with a flat bottom, dredge sandwiches in egg-cream mixture, coating well on both sides. Fry sandwiches in a buttered skillet set over medium-low heat until hot and browned on both sides. Transfer to a cutting board. Gently cut sandwiches into quarters and arrange on plates. Sprinkle lightly with powdered sugar and drizzle with agave nectar.

Serve hot.

Panettone French Toast

Panettone is a tall, domed fruitcake bread. It's big. It's sweet. It's got fruit--and that must mean it's healthy! ;)

Originating in Milan, this big baby is now most often made in southern Italy and exported worldwide as a Christmastime treat. In my hometown--a decidedly Italian-American city--this tasty bread starts making it's appearance shortly before Thanksgiving and remains visible on market shelves through January.

I looooooove this stuff. It's just so pretty. And yummy eaten right out-of-hand. See that end slice on the right? That one went right into my mouth.


With a fine crumb, sweet taste and studded with all that lovely fruit, this Italian import can be a bit on the dry side--which makes it perfect for making into french toast.


Panettone French Toast

serves 1



1 large egg

1/2 cup milk

2-3 small slices of panettone



Whisk together egg and milk; soak panettone slices in the milk mixture for 30 seconds to 1 minute per side (you want the bread to soak up the liquid). Transfer each soaked slice to a buttered skillet over medium heat and fry on both sides until golden.


Serve as desired; I like it very simply with a little maple syrup.



Think of all the variations you could make with just one box of panettone--including monte cristo sandwiches (using some of your leftover holiday meats) and baked french toast for your holiday breakfast crowd. Kids and adults alike with love it!