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Ricotta Stuffed French Toast with Local Honey


  • 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:

  • 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.

Recipe Notes

A decadent breakfast treat, this dish is a rich and indulgent expression of some of our best local ingredients. (Serves 4.)

Suggested Wine Pairing

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

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