Honey Ricotta Stuffed French Toast

Ingredients

• 2/3 cup ricotta cheese
• 1/4 cup honey
• Zest from 1 medium lemon
• 2 large eggs
• 3/4 cup whole milk
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt
• 2 tablespoons butter, for cooking
• 1 loaf French bread
• 1 pint fresh berries, such as blueberries or raspberries, for serving
• Syrup or honey, for serving
• Powdered sugar, for serving

Directions

1. Stir the ricotta cheese, honey, and lemon zest together in a small bowl until combined, then set it aside.
2. In a wide dish, stir the eggs, milk, vanilla, and salt together for the custard, and set that aside too.
3. Using a serrated knife, cut 4 large slices from the center of the French bread loaf, where the pieces are bigger. Make them at least 1 1/2-inches thick, and slice on an angle so you get larger pieces. Skip the ends of the loaf; they’re too small for this.
4. Once you’ve got your 4 thick bread slices, take a small serrated knife, like a steak knife, and cut a deep slit into the middle of each slice to make a pocket that runs almost the full length of the bread. Try not to tear all the way through, but if a little hole happens, don’t worry about it.
5. Divide the ricotta mixture among the 4 bread slices. You should fit about 1/4 cup of filling into each one, and a little overflow is totally fine. A small spoon helps you tuck the filling in without making too much of a mess.
6. Melt the butter in a large griddle or flat-bottomed skillet over medium heat. When the pan is ready, dip each stuffed slice into the custard mixture, coating every side well.
7. Move the bread right onto the hot griddle or skillet. Cook the French toast for 3 to 4 minutes per side, until both sides are nicely browned and the outside has a firm crust. Sear the edges too, so the pieces are cooked all the way around.
8. Cut each stuffed French toast piece in half, then serve each person 2 halves with syrup or honey drizzled over the top and powdered sugar dusted on. A big handful of berries on each piece is lovely too. Serve warm.
9. Leftovers don’t hold up well; the bread gets soggy. Make only as much as you’re planning to serve.