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Ricotta Chocolate Chip Stuffed French Toast With Strawberry Syrup


for 3 servings

For the toast

  • 6 slices white bread
  • ½ cup
    whole milk ricotta cheese (125 g)
  • ½ cup
    mini chocolate chips (85 g)
  • 2 eggs
  • 1 tablespoon
  • sugar, pinch

For the syrup

  • 1 cup
    fresh strawberry , chopped (150 g)
  • ½ cup
    sugar (100 g)
  • ½ lemon, juiced
    Calories 295
    Fat 18g
    Carbs 26g
    Fiber 3g
    Sugar 15g
    Protein 11g

Estimated values based on one serving size.



  1. Mix the eggs with the milk and sugar.
  2. Spread all the bread slices with ricotta cheese, and top half of the bread slices with mini chocolate chips.
  3. Sandwich each chocolate chip half with a plain ricotta half, and drench both sides in the egg mixture.
  4. Coat a medium heat skillet with butter, and cook the bread until slightly brown and all the egg is cooked.
  5. To make the syrup combine all syrup ingredients in a saucepan, and bring to a boil.
  6. Let the liquid reduce by about a third, until the mixture is thick like a syrup.
  7. Enjoy!




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