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Stuffed French Toast Recipe

Stuffed French Toast

Recipe courtesy Jack's Outback

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Rated: 4 stars out of 5Rate This RecipeRead users' reviews (11)

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Average Rating:

Total Reviews: 11

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  • on August 31, 2010

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    It's good, but I always try to get back at least once every vacation for the real deal!

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  • on December 09, 2007

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    I did not like the texture of the filling. The flavor was okay. It was easy to make and had a nice presentation. I think it could be better with some tweaking (maybe cream cheese mixed in?

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  • on June 18, 2007

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    Surpassed my expectations by far. I am not the greatest cook, but this was easy and delicious.

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  • on June 14, 2007

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    It was fresh and light, lovely.

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  • on October 14, 2006

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    Most people cringed when I told them I was planning on making stuffed french toast using ricotta cheese. I too had my doubts about what it would taste like but since I like ricotta (and I had left over from my baked ziti I made it this morning. I have to say I was really surprised at the results (I made some for my girlfrind's mother who is a really good cook and she loved it. The zest from the orange and lemon along with the added sugar make the ricotta a good tasting filling. The only thing I didn't care for was the grittiness of the ricotta (which I like in things like lasagna. I placed about seven different fruits on top of and around the french toast for different flavors. I used strawberries, peaches, oranges, kiwi, bananas, raspberries and pineapple and each went well with the toast. I srpinkled powdered sugar over it and even had a small bowl of maple syrup for dipping. Now, the recipe says it is for 5 servings but it calls for 2 1/2 pounds of ricotta cheese (about 40 oz. Using the recommended 2 tablespoons of the ricotta mixture per each of the stuffed french toast you would probably need about 3 to 4 loaves of bread (I used Texas toast which turned out great. Cut the ricotta, sugar and zest to 25% of the recipe (1 1/4 cups ricotta cheese, 3 tablespoons sugar, 1/4 of an orange and lemon, zested and it would make about 5 servings. Don't reduce the other part of the recipe since it is just for dipping the bread into and cooking. Overall I do recommend the recipe for french toast lovers.

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  • on August 19, 2006

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    Too much stuffing for two people, but it's really good! I highly recommend it! Reduce the ricotta by 1/2, reduce the zest by 1/2, and use 1/4 cup of sugar. Letting the mixture sit in the fridge for a bit really brings out the flavor! : Very very good!

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  • on July 08, 2006

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    Unfourtunatly, Jack died, and his resturant is no more. but it was good.

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  • on November 19, 2005

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    I have been searching for a different kind of breakfast & this is it. Quick & very good.

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  • on June 19, 2005

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    Surprise visitors...late breakfast at home on Sunday. Fortunatly, always have riccota in fridge. Recipe was quick, easy,delicious as well as satisfying for 4 adults along with fruit and/or breakfast meat. Clean-up a breeze, plates were almost "licked clean."

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  • on January 07, 2005

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    I have been searching for something new for breakfast. I was pleased. My mother was too. This is a twist on a classic breakfast item. I used italian bread. My mother said it tasted like a fancy pastry you would get at a fine restaurant. She was right. I put a "dollop" of the mixture on top and placed a square of margarine in it for presentation. Next time I will present it with some fruit and powdered sugar like in the photo. I will make this again. I should say it was also very easy. Like many things, you can add or reduce,etc. items to your taste. I will try also adding my own touch to the recipe.

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