Happy Sunday morning Spilling the Sweet Tea fam! I love a big breakfast on Sunday morning and this ricotta and blackberry jam stuffed French Toast is simply amazing. I made it with some fresh challah bread and the mixture of ricotta cheese, lemon zest and Miss Lena’s Blackberry Jam. You could certainly substitute cream cheese for the ricotta if you don’t like the tartness of ricotta.
If you missed my announcement on Friday, my jam is back in stock and is now being mass produced in a co-packing facility. The new name of the jam is Miss Lena's and it is made with my mother's touch. The jam is all natural, gluten free and authentic. There are so many ways you can use jam outside of on a piece of toast and I can’t wait to share with you more recipes that include my jam and preserves. There are 18 recipes that are in my cookbook, All About the Jam, that showcases how to incorporate jam in various ways. At this time, you can order the cookbook in a bundle with the jam or as a digital download. The cookbook is also on Amazon.com, Walmart.com and Barnes and Noble.com.
If you make this dish, make sure to tag me (@spilling_the_sweet_tea) on Instagram or Tik Tok. I would love to see how this dish came out.
Ingredients Needed for Ricotta and Blackberry Jam Stuffed French Toast
4 thick slices of challah bread 1/2 cup fresh ricotta cheese
1 teaspoon of lemon zest 1/3 cup of Miss Lena’s blackberry jam 2 large eggs 1 cup of heavy cream 1 teaspoon of vanilla extract 1 teaspoon of cinnamon Pinch of salt
4 tablespoons unsalted butter Powdered sugar for dusting
Whipped cream and fresh blackberries for garnish
Directions to Make Ricotta and Blackberry Jam Stuffed French Toast
Mix ricotta, lemon zest, and Miss Lena’s Blackberry Jam until well combined.
Cut challah into thick slices and then using a knife make a deep slit into the bottom of the challah slice to make a pocket for the ricotta mixture.
Pipe or spoon mixture into each challah slices.
In a medium size bowl, whisk heavy cream, eggs, vanilla, cinnamon and salt until well combined.
In a large griddle or flat-bottomed skillet, melt butter over medium heat. When pan is ready, dip each piece of stuffed French toast into the custard mixture and coat well on all sides.
Move the bread straight to the hot griddle or skillet. Cook the French toast for 3 to 4 minutes per side until both are nicely browned and have a firm crust. Sear the edges of the French toast as well to make sure they are cooked.
Garnish with powdered sugar, whipped cream and fresh blackberries.