Save These Ricotta Lemon French Toast Sticks transform classic French toast into a delightfully fluffy, cream-filled treat that brightens up any breakfast table. The creamy ricotta and punchy lemon zest take familiar flavors and make them brunch-worthy with little effort. Perfect for cozy weekends with family or elevating a weekday morning.
When I first served these on a slow Saturday, my family devoured every stick before I could even sit down. The citrusy aroma drew everyone to the kitchen right away, and now this is the most-requested weekend breakfast in our house.
Ingredients
- Brioche or challah bread: sliced thick and cut into sticks for ultimate fluffiness Use day-old bread to help it soak up the custard without falling apart
- Ricotta cheese: soft and creamy Spreadable fresh ricotta makes the filling light and lush
- Granulated sugar: adds a touch of sweetness and balances the tangy lemon
- Lemon zest: the aromatic essential for rich citrus flavor Make sure to zest only the bright yellow part for best results
- Vanilla extract: rounds out the flavors Choose pure vanilla for depth
- Eggs: whisked into the custard to set the bread and add rich structure Go with large, fresh eggs for best texture
- Whole milk: creates a creamy custard and soaks right into the bread Full-fat works best
- Fresh lemon juice: brings zing to the custard Fresh is key for pure citrus
- Honey: natural sweetness in the custard A mild-flavored honey works nicely
- Salt: just a pinch Intensifies all the flavors
- Unsalted butter: for frying Those crispy golden edges need real butter
- Powdered sugar: for dusting the final sticks Adds a bakery finish
- Fresh berries: optional for serving Serve on the side or piled on top for color
- Maple syrup or more honey: Drizzling warm syrup makes everything extra special
- Choose bread that feels slightly dry but still springy and avoid pre-sliced sandwich bread for the best French toast results.
Instructions
- Prepare the Ricotta Lemon Filling:
- In a medium bowl whisk together the ricotta cheese sugar lemon zest and vanilla extract Beat until completely smooth and creamy so there are no lumps The lemon zest should be evenly dispersed and the texture pillowy
- Fill the Bread Sticks:
- Spread a generous layer of the ricotta lemon filling over half of the bread sticks Top with the remaining plain sticks to make tidy sandwiches Press gently so filling stays put but does not ooze out the sides
- Make the Custard Dip:
- In a wide shallow dish whisk together the eggs whole milk fresh lemon juice honey and salt Make sure the eggs are fully broken up and custard is silky with flecks of lemon
- Preheat the Skillet:
- Set a large nonstick skillet or griddle over medium heat Add half the butter and let it melt completely so the pan is evenly greased but not smoking
- Dip and Coat the Sticks:
- Take each filled stick and dunk it into the custard Be sure to coat all sides quickly without soaking too long which could make the bread soggy Let excess drip off before cooking
- Cook Until Golden:
- Place custard-coated sticks onto the hot skillet Lay as many as fit without crowding Cook for two to three minutes on each side until golden with slightly crisp edges Rotate gently so every side gets browned Add more butter as needed between batches
- Serve Warm and Garnish:
- Transfer the cooked sticks to a plate Dust generously with powdered sugar Serve immediately with fresh berries and a drizzle of maple syrup or honey for that perfect finish
Save A close friend tried these for her daughter’s birthday sleepover and said the platter was picked clean before the parents even made coffee Another reader told me she bundled a batch as holiday gifts with a jar of homemade syrup
Storage Tips
Store any extras in an airtight container in the fridge They will stay fresh for up to two days Reheat sticks in a toaster oven or on a dry skillet to refresh the outer crunch Avoid microwaving which can make them rubbery If freezing lay cooked sticks on a tray until firm then transfer to a bag for up to one month
Ingredient Substitutions
You can use mascarpone instead of ricotta for a richer filling If you need dairy-free try a creamy almond or oat milk yogurt Plain sandwich bread will work but you lose the plush center Gluten-free bread is an option Just be careful during soaking as these tend to be delicate
Serving Suggestions
Try these with a dusting of cinnamon Their citrus and vanilla flavor also pairs nicely with whipped cream For brunch plates serve alongside scrambled eggs or a fruit salad I have even cut the sticks smaller and offered them as kid-friendly party bites
Save Serve these French toast sticks warm dusted with sugar and crowned with fresh berries for a breakfast that truly stands out. Quick, bakery-worthy, and sure to please everyone in the family.
Recipe FAQ
- → What type of bread works best for this dish?
Thick-sliced brioche or challah holds the ricotta mixture well and produces a soft, fluffy texture once cooked.
- → Can I prepare these French toast sticks in advance?
You can assemble the sticks ahead, refrigerate for up to a day, then dip and cook just before serving for best texture.
- → How do I get extra lemon flavor?
Increase lemon zest or add a small splash of lemon extract to both ricotta mixture and custard for a brighter citrus taste.
- → Is there a dairy-free option?
Substitute plant-based ricotta and milk, and use vegan bread to adapt the dish for dairy-free diets.
- → How should I serve these toast sticks?
They’re delicious dusted with powdered sugar, paired with fresh berries, and served alongside maple syrup or honey.
- → Can I make these gluten-free?
Swap regular brioche or challah with gluten-free bread. Check all packaging for hidden sources of gluten.