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Total time

25 minutes


  • 2 eggs (beaten)
  • 2 tablespoons milk (or almond milk)
  • 1 teaspoon vanilla extract
  • ½ cup ricotta cheese (regular or part skim)
  • 3 teaspoons honey
  • 4 slices sprouted-grain bread (or whole - wheat)
  • 2 nectarines (thinly sliced)
  • 2 teaspoons butter (divided)
  • 1 tablespoon maple syrup (or additional honey)


  1. In a shallow, wide bowl, stir together eggs, milk, and vanilla. In a second bowl, stir together ricotta and honey. Spread two slices of bread with ¼ cup ricotta mixture, and top with nectarine slices. Make into a sandwich. Repeat with the two remaining slices of bread. Place the sandwiches in the egg batter, let sit for a minute, and flip to soak the other side. Allow to sit longer, and turn again to soak up the egg mixture. Melt 1 teaspoon butter over medium-low heat in a hot skillet. Place sandwiches in the pan and cover. Cook for 5 minutes, then remove lid and flip sandwiches. Replace lid and cook for 5 minutes longer. Transfer sandwiches to plate and cut on the diagonal. Cover to keep warm. Add remaining 1 teaspoon butter, remaining nectarine slices, and maple syrup to pan. Cook for 3 minutes, then pour over stuffed French toast and serve.
  2. View the recipe instructions at

Contains allergens
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