Ricotta Stuffed French Toast with Grape Syrup

Course Breakfast
Servings 4 servings


For syrup:

  • 2 cups 100% grape juice
  • 2 tbsp cornstarch dissolved in 2-3 tablespoons water

For french toast:

  • 4 eggs beaten
  • 1/2 cup unsweetened coconut milk
  • 2 tbsp sugar
  • 1 tsp cinnamon
  • 1 1/2 tsp vanilla extract
  • pinch nutmeg
  • 8 thick slices brioche
  • 1 cup ricotta cheese full fat
  • 1 tbsp butter


  • In a small pot, stir together grape juice and cornstarch dissolved in water. Set to medium heat and cook, stirring almost constantly, until bubbling. Cook about 3 minutes more until slightly thickened, making sure it doesn’t bubble over. Turn off heat and let sit. It will thicken a little more as it cools.
  • In a large bowl, whisk together eggs, coconut milk, sugar, cinnamon, vanilla and nutmeg.
  • Pull a little bit of bread out of the center of each slice of bread, making a little well, being careful not to make a hole. Scoop about ¼ cup ricotta cheese in the well of four of the slices. Top with the other slice of bread.
  • Heat the butter in a large skillet on medium heat. Swirl to coat the pan.
  • Dip the “sandwiches” into the egg mixture on each side, pressing down slightly so it soaks up the liquid. Add to the hot pan and cook about 4-5 minutes until golden brown. Flip and cook 4-5 minutes on the other side
  • Serve warm, drizzled with syrup.


This recipe was contributed by Rachael Wallace Hartley from Avocado A Day Nutrition, as part of the Healthy Aperture blogger partnership.

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