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


  1. 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.

  2. In a large bowl, whisk together eggs, coconut milk, sugar, cinnamon, vanilla and nutmeg.

  3. 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.

  4. Heat the butter in a large skillet on medium heat. Swirl to coat the pan.

  5. 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

  6. Serve warm, drizzled with syrup.

Recipe Notes

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