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Chocolate and Strawberry Stuffed French Toast Recipe

Chocolate and Strawberry Stuffed French Toast

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Rated: 4 stars out of 5Rate This RecipeRead users' reviews (47)

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Average Rating:

Total Reviews: 47

Showing 21-30 of 47

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  • on February 03, 2010

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    Was easy to do, and quickly devoured by everyone. I added splenda to the ricotta cheese mixture, as someone else suggested.

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  • on October 24, 2009

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    I didn't make this for breakfast, but a Saturday night dinner instead with bacon on the side. Excellent! A lot of her recipes look really good and this is the first time I've tried one of hers. I read some of the other reviews and switched to mini semi-sweet chocolate pieces and used a batter recipe from Betty Crocker which was very similar to hers (3 eggs, 3/4 cup milk, 1 tbls. sugar (could substitute Splenda, 1/4 tsp. salt and added a little vanilla. Didn't find it too sweet at all. The strawberries and ricotta aren't sweet, so the semi-sweet chocolate and the little bit of sugar in the batter evened it out. I had no problem with it being soggy. She said until moistened, not soaked. Picky teenage son ate two of the sandwiches and I didn't tell him there was ricotta cheese in it as he doesn't care for cheesecake which quite often contains ricotta. Will definitely make again! I do wish people submitting reviews would take a moment to read over their reviews for spelling, punctuation and that it makes sense before submitting. But that's just the executive assistant in me coming out I guess.

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  • on August 30, 2009

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    This was pretty good.I followed the recipe exactly and they came out perfect...Honestly though, even though I LOVE chocolate, I will probably not put chocolate morsels in next time, and mix some low fat cream cheese with the ricotta. I'm also thinking if I do want some chocolate-ness, I'll probably try some nutella. But the great thing is, you can play around with the recipe and it is very easy to make.

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  • on May 24, 2009

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    Unfortunately, I didn't have most of the ingredients called for, namely ricotta and strawberries this morning. So I improvised! I had frozen blueberries and thought white chocolate would taste better with them, so I paired the two up, also I used fat free cream cheese because that was in my fridge. Everything went perfectly together! My boyf said forget IHOP, I have you. I know this isn't the exact recipe but it is so easy to work with and change up whenever you want to try something different and for that fact, as well as the low calorie aspect, I give this recipe five stars. As for the calories, I used oatnut bread, which was 110 per slice, and 1/2 Tbsp of pure maple syrup as topping, which was 25 per serving and I ended with a grand total of 358 calories per serving. A bit more than what she predicted for her combination, but none the less AMAZING for a serving of stuffed french toast. Ellie, I am your devote follower!

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  • on May 10, 2009

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    This is a delicious and nutricious breakfast, parden the rhyme. It wakes me up in the morning, and gets me ready for a hard day. It is super easy, and is just, well, perfect!!!!!

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  • on May 04, 2009

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    It was delicious!! When looking on the website i thought it was a dessert, but no, it is a breakfast!!!

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  • on May 04, 2009

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    I made this for my husband on Valentine's Day and it was perfect. My version probably wasn't as healthy since I used brioche bread and nutella instead of the chocolate chips...but it was worth it! Next time I'll try it with whole wheat bread.

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  • on March 21, 2009

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    This was so different and so delicious. My seven year old devoured it and he is very difficult to feed! Just wonderful!

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  • on February 26, 2009

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    I crave this recipe every several days and just have to make it for myself. I use a little less milk to make the bread less mushy and I put 2 tsp of marscapone cheese instead of ricotta. I don't like the mushy texture of ricotta and a little bit of smooth, luscious marscapone is just wonderful with the gooey melted chocolate and fresh strawberries. For my boys, one of whom doesn't eat chocolate yet, I use carob chips and they just love it.

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  • on February 16, 2009

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    It tasted as good as it looked. I dipped the bread in egg batter and toasted the inside before I put it together. I also added cinnamon to the egg batter and I didn't have ricotta so I used a little cream cheese with splenda in it. I read all the reviews first and that was what made me dip it and toast the inside first. IIt came out great with the cream cheese. Love it.

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