Name: Blueberry-Lemon Ricotta Stuffed French Toast
Prep time: 5 min
Total time: 40 min
Yield: 2
Ingredients: 2 large eggs, whisked well; 1/2 c. whole milk; 1 tbsp. granulated sugar; Kosher salt; 1/4 tsp. Freshly grated nutmeg (optional); 2 slices sourdough bread, cut 1” thick; 1/2 c. whole milk ricotta, plus more for serving; 1 tbsp. blueberry jam, plus more for serving; 1/4 c. fresh blueberries, plus more for serving; Zest of ½ medium lemon, plus more for serving; Powdered sugar, for serving (optional)

Step 1In a 8” or 9” square baking pan, use a fork to whisk together eggs, milk, sugar, a pinch of salt, and nutmeg, if using. Cut a pocket in each slice of bread by resting the slice on its flat side and using a serrated knife to cut about ⅘ of the way down. Repeat with second slice of bread.

Step 2Place bread in egg mixture and let soak for 10 minutes. Flip and soak 10 minutes more.

Step 3Meanwhile, make ricotta filling: In a medium bowl, stir to combine ricotta, jam, fresh blueberries, lemon zest, and a pinch of salt. Divide mixture between the two pockets in the soaked bread.

Step 4Melt butter in a large skillet over medium-low heat. When the butter has stopped foaming, add toast. Cook until golden brown, 3 to 4 minutes, flip, and cook 3 to 4 minutes more.

Step 5Serve topped with additional ricotta, jam, lemon zest, and fresh berries.