Brioche french toast is a classic breakfast dish and this version of Orange-Pecan Ricotta Stuffed French Toast from The Truly Healthy Family Cookbook by Tina Ruggiero, MS, RD is sure to be your new go-to recipe for Sunday brunch. Your guests will be impressed with the taste and wowed by the nutritional content. Just one-half slice of Orange-Pecan Ricotta French Toast with Cherry-Orange Sauce provides 30 percent of vitamin A, 25 percent of vitamin C and 20 percent of calcium daily recommended allowances. Plus, this rich stuffed French toast recipe is just so delicious!
Recipe For Stuffed French Toast with Cherry-Orange Sauce
Yield: 8 servings
Time: 45 minutes
Ingredients For Orange-Pecan Ricotta French Toast
- 2 oranges, such as Valencia
- ¾ cup/6 oz. finely chopped cherries
- 7 Tbsp./3 ½ oz. sugar, divided
- ½ cup/4 oz. part-skim ricotta cheese
- 1/8 teaspoon ground cinnamon, divided
- Several grates of nutmeg
- ¼ cup/1 oz. roughly chopped pecans
- 2 cups/16 oz. skim milk
- 2 large eggs
- 1 tsp. vanilla extract
- 8 (1 oz.) slices of bread, the best bread is brioche bread or challah bread, preferably slightly stale or dried out (in the oven)
- Powdered sugar to serve
How To Make Stuffed French Toast
First make the orange-cherry sauce:
Zest both oranges, reserving half for the ricotta filling and the other half for the cherry-orange salsa. Peel the oranges, remove any seeds and roughly chop the segments. Place in a non-reactive saucepan with the cherries, half the orange zest and 6 Tbsp. of the sugar. Heat to a simmer and cook until the sugar has dissolved and the fruit has cooked down a bit and thickened slightly, about 5 minutes. Reserve. This can be made ahead, refrigerated and reheated before serving.
Technically, you could just use maple syrup but this orange-cherry sauce is so good.
Make the ricotta filling:
In a small bowl combine the ricotta, the remaining orange zest, 1/8 tsp. cinnamon, several grates of nutmeg, pecans and 2 tsp. of the remaining sugar. Reserve.
This orange pecan ricotta stuffing is so delicious. Plus, ricotta is a healthier choice than a sweet cream cheese filling. According to LiveHealthy.Chron.com, “Low-fat ricotta cheese contains fewer calories and carbs than low-fat cream cheese, and also less fat. Ricotta’s protein and calcium levels, however, are higher than those of low-fat cream cheese.” Though ricotta is a little lighter, it is still creamy and luscious.
Make the egg mixture for soaking the bread slices:
In a large mixing bowl or shallow dish, combine the milk, eggs, vanilla, pinch of cinnamon, a few grates of nutmeg, the remaining 1 tsp. sugar and a pinch of salt.
Prepare your classic French toast and stuff with filling:
Preheat oven to 350ºF.
Heat a non-stick griddle (or large nonstick skillet) over medium heat. Soak each slice of bread, making sure that the egg-milk mixture gets to the middle of each piece (lightly press on the bread to check, it should feel somewhat heavy). Place the thick cut bread on the griddle and cook until golden brown on one side, flip and repeat on the other, about 2 minutes on each side. Place the first four on a baking tray.
While the next set of French toast is cooking, divide the ricotta between the four pieces of French toast, spreading it out. Then, top with the other pieces of French toast. So stuffed French toast is basically a French toast sandwich with a creamy filling!
Place stuffed French toast on the baking sheet in the oven for 10 minutes to heat through. Remove to a cutting board and slice each piece in half.
Then, transfer to a serving plate, top with the reserved cherry-orange sauce, and sprinkle with a little powdered sugar.
Printable Recipe Card For Orange Pecan French Toast With Ricotta
Orange-Pecan Ricotta French Toast
August 17, 2013
byScarlet Paolicchi
Cuisine French
Category Family Food Ideas And Recipes
Delicious ricotta stuffed French toast with cherry, orange, and pecans. Tart, sweet, and delectable.
Persons
8
Serving Size
1 stuffed french toast stack
Prep Time
25 minutes
Cook Time
20 minutes
Total Time
45 minutes
Rate this recipe
|
8ratings
Ingredients
- 2 juice oranges, such as Valencia
- ¾ cup/6 oz. finely chopped cherries
- 7 Tbsp./3 ½ oz. sugar, divided
- ½ cup/4 oz. part-skim ricotta cheese
- 1/8 tsp. plus a pinch cinnamon, divided
- Several grates of nutmeg
- ¼ cup/1 oz. roughly chopped pecans
- 2 cups/16 oz. skim milk
- 2 eggs
- 1 tsp. vanilla
- 8 (1 oz.) slices brioche or challah bread, preferably slightly stale or dried out (in the oven)
- Powdered sugar to serve
Instructions
- Zest both oranges, reserving half for the ricotta filling and the other half for the cherry-orange salsa. Peel the oranges, remove any seeds and roughly chop the segments. Place in a non-reactive saucepan with the cherries, half the orange zest and 6 Tbsp. of the sugar. Heat to a simmer and cook until the sugar has dissolved and the fruit has cooked down a bit and thickened slightly, about 5 minutes. Reserve. This can be made ahead, refrigerated and reheated before serving.
- In a small bowl combine the ricotta, the remaining orange zest, 1/8 tsp. cinnamon, several grates of nutmeg, pecans and 2 tsp. of the remaining sugar. Reserve.
- In a large bowl, combine the milk, eggs, vanilla, pinch of cinnamon, a few grates of nutmeg, the remaining 1 tsp. sugar and a pinch of salt.
- Preheat oven to 350ºF. Heat a non-stick griddle over medium heat. Soak each piece of bread, making sure that the egg-milk mixture gets to the middle of each piece (lightly press on the bread to check, it should feel somewhat heavy). Place on the griddle and cook until golden brown on one side, flip and repeat on the other, about 2 minutes on each side. Place the first four on a baking tray. While the others are cooking, divide the ricotta between the four pieces of French toast, spreading it out. Top with the other pieces of French toast. Place in the oven for 10 minutes to heat through. Remove to a cutting board and slice each piece in half. Then, transfer to a serving plate, top with the reserved cherry-orange sauce, and sprinkle with powdered sugar.
Nutrition Facts
Orange-Pecan Ricotta French Toast
Serves: 8
| Amount Per Serving: 1 stuffed french toast stack | ||
|---|---|---|
| Calories | 259.23 kcal | |
| % Daily Value* | ||
| Total Fat 7.75 g | 10.8% | |
| Saturated Fat 2.59 g | 10% | |
| Trans Fat 0.0 g | ||
| Cholesterol 62.81 mg | 20.7% | |
| Sodium 164.8 mg | 6.8% | |
| Total Carbohydrate 39.86 g | 13% | |
| Dietary Fiber 2.52 g | 8% | |
| Sugars 23.88 g | ||
| Protein 8.5 g | ||
| Vitamin A 14.91 % | Vitamin C 21.73 % | |
| Calcium 19.89 % | Iron 7.65 % | |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Family Focus Blog
Tags
breakfast
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Calories: 270
Protein: 9 g
Total Fat: 7 g
Carbohydrates: 50 g
Sodium: 220 mg
Fiber: 3 g
Though there were a few steps to making this easy stuffed French toast, it really is fairly simple and fast. I hope you enjoy this easy recipe for Orange-Pecan Ricotta Stuffed French Toast with Cherry-Orange Sauce. Thanks so much toTina Ruggiero for sharing her french toast recipe from her book,The Truly Healthy Family Cookbook (affiliate link below).
Tina is the on-air nutrition personality for the national morning talk show Daytime on NBC, and she is a nutrition and health writer for the Tampa Tribune where she covers topics including healthy eating and living, food science, diet and cooking.
The whole family is sure to love this delicious breakfast! These simple ingredients turn into something very fancy and perfect for brunch party.
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