Ricotta Lemon French Toast Sticks (Print Version)

Soft brioche sticks stuffed with ricotta and lemon, then browned until golden for a vibrant breakfast treat.

# Components:

→ Bread

01 - 8 thick slices brioche or challah bread, cut into sticks

→ Ricotta Mixture

02 - 1 cup ricotta cheese
03 - 2 tablespoons granulated sugar
04 - 1 tablespoon lemon zest
05 - 1 teaspoon vanilla extract

→ Custard

06 - 3 large eggs
07 - 3/4 cup whole milk
08 - 2 tablespoons fresh lemon juice
09 - 1 tablespoon honey
10 - Pinch of salt

→ For Cooking

11 - 2 tablespoons unsalted butter

→ To Serve

12 - Powdered sugar, for dusting
13 - Fresh berries (optional)
14 - Maple syrup or honey

# Directions:

01 - In a mixing bowl, blend ricotta cheese, granulated sugar, lemon zest, and vanilla extract until smooth and creamy.
02 - Spread a generous layer of ricotta mixture onto half the bread sticks. Top with the remaining bread sticks to form sandwiches.
03 - In a shallow dish, whisk together eggs, whole milk, lemon juice, honey, and a pinch of salt until fully combined.
04 - Preheat a nonstick skillet or griddle over medium heat. Melt 1 tablespoon unsalted butter in the pan.
05 - Quickly dip each ricotta-filled bread stick into the lemon custard, coating on all sides without soaking.
06 - Place coated bread sticks onto skillet and cook for 2 to 3 minutes per side, turning until all surfaces are golden brown. Add more butter as needed between batches.
07 - Transfer cooked sticks to a plate. Dust with powdered sugar and serve warm, accompanied by fresh berries and maple syrup or honey.

# Expert Advice:

01 -
  • Fluffy custard-soaked bread with a creamy lemon-ricotta center
  • Ready in thirty minutes with pantry and fridge staples
  • Beautiful for gatherings and suits both kids and adults
  • You get a filling breakfast that feels like a bakery splurge
02 -
  • High in protein and calcium
  • Crowd pleaser for adults and children
  • You can double or halve the batch
  • The lemon zest is the game-changer here I always use a microplane to grate it right onto the ricotta so every bit of aromatic oil lands in the bowl This one small trick makes the filling sing and takes me back to citrus trees in my grandmother’s garden every single time
03 -
  • Do not oversaturate bread in the custard A quick dip keeps the interior fluffy not soggy
  • Always zest your lemon just before use Pre-zested citrus loses essential oils fast
  • Let the ricotta filling chill while prepping bread for a firmer, less runny center
  • With these tricks and a little practice your Ricotta Lemon French Toast Sticks will come out bakery-perfect every time

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