We've been around for over 50 years.
How about you?

By clicking Enter Here you affirm that you are of legal drinking age and that you agree to allow us to use cookies and collect information about you as described in our privacy policy.

Enter Here

Ricotta Stuffed French Toast with Local Honey

Try with Blanc de Blancs! Shop Now

Serve with Bogle Blanc De Blancs alone, or with orange juice for a delicious mimosa.


  • ½ cup Ricotta
  • Zest from 1 lemon
  • 8 slices Challah bread
  • 2 cups half and half (or milk)
  • 2 eggs
  • ½ tsp ground cinnamon
  • ½ tsp ground cardamom
  • ½ cup honey, warmed

Cooking Instructions

A decadent breakfast treat, this dish is a rich and indulgent expression of some of our best local ingredients.

Serves: 4

  • In a small bowl, mix ricotta and lemon zest. Spread the ricotta mixture evenly on one side of four bread slices. Top with another slice of bread to form a “sandwich.”
  • In a 9×12 casserole dish, combine the eggs, half and half and spices. Mix very well.
  • Place the French toast sandwiches into the egg mixture and allow to soak for 5 minutes, before turning and allowing to soak another 5 minutes.
  • In a large skillet set to medium heat, melt some butter (or use cooking spray if you must). Cook the toast sandwiches until golden brown and warmed through, about 5 minutes per side.
  • Cut each sandwich on the diagonal and place on a plate. Top with a pat of butter and drizzle honey on top.
  • Other accompaniments include fresh berries, toasted pecans or whipped cream.