Elevate your brunch game with this indulgent Maple-Ricotta Stuffed French Toast Roulade. This dish combines the comforting flavors of French toast with a creamy, sweet filling, making it a perfect centerpiece for your breakfast table. The roulade technique not only adds a beautiful presentation but also ensures every bite is filled with deliciousness.
The rich ricotta mixed with pure maple syrup creates a luscious filling that pairs perfectly with the golden-brown exterior. Drizzle it with maple syrup and dust with powdered sugar for a delightful finish. Your guests will be impressed by both the flavor and the stunning appearance!
Ingredients
INGREDIENTS
- 4 large eggs
- 1 cup milk
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 8 slices of thick bread (like brioche or challah)
- 1 cup ricotta cheese
- 1/3 cup pure maple syrup
- 1 tablespoon lemon zest
- Butter, for cooking
- Powdered sugar, for garnish
- Extra maple syrup, for serving
Instructions
- In a bowl, whisk together eggs, milk, vanilla extract, and cinnamon until well combined.
- Spread the ricotta cheese evenly over each slice of bread, then drizzle with maple syrup and sprinkle with lemon zest.
- Roll each slice of bread tightly from one end to the other to create a roulade. Secure with toothpicks if needed.
- Heat a large skillet over medium heat and add a pat of butter.
- Dip each roulade in the egg mixture, allowing it to soak for a few seconds on each side before placing in the skillet.
- Cook the roulades for 2-3 minutes on each side, or until golden brown and cooked through. Remove from skillet and let cool slightly.
- Slice the roulades into pinwheels and serve warm, garnished with powdered sugar and extra maple syrup. Enjoy!
Notes
Tip: For an added crunch, sprinkle some chopped nuts between the layers before rolling.
For a lighter version, consider using low-fat ricotta cheese or substituting half of the ricotta with Greek yogurt. You can also experiment with different flavorings by adding a pinch of cinnamon or vanilla extract to the filling.
Make it ahead of time by preparing the roulade and refrigerating it overnight. Just slice and cook in the morning for a fuss-free brunch. To store leftovers, wrap slices tightly in plastic wrap and refrigerate for up to 2 days. Reheat in the oven or microwave before serving.
