person holding Tracy Malechek-Ezekiel's stuffed french toast on a white plate

Tracy Malechek-Ezekiel’s Ricotta Stuffed French Toast

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This Ricotta Stuffed French Toast from chef Tracy Malechek-Ezekiel elevates a beloved breakfast classic. Tracy takes french toast to a new level of sophistication, perfect for lingering weekend mornings or a fancy brunch. This recipe pairs the creamy delicacy of ricotta filling that is subtly enhanced with lemon zest, with the crisp, golden exterior of sourdough bread. The custard mixture is rich with whole milk, heavy cream, and a whisper of vanilla. This ensures each slice is decadently rich and flavorful, with hints of cinnamon adding a warm, spicy note.

Here’s what you’ll need to make this stuffed French toast recipe:

ingredients for Tracy Malechek-Ezekiel's stuffed french toast
  • Ricotta cheese
  • Lemon zest
  • Sugar
  • Whole milk & heavy cream
  • Eggs
  • Sourdough bread
  • Spices
  • Prunes
  • Orange juice
  • Walnuts
  • Fresh thyme
  • Powdered sugar & maple syrup

The star accompaniment to this recipe is an incredibly delicious prune compote. The compote melds the deep, nuanced sweetness of prunes with the citrusy zing of orange juice and a blend of spices that evoke the essence of comfort. This compote not only adds a layer of complexity to the dish but also introduces a delightful contrast in textures. Pro tip—you might want to make extra to have on hand to top yogurt or ice cream.

topping Tracy Malechek-Ezekiel's stuffed french toast with chopped walnuts and prune compote
Tracy Malechek-Ezekiel's stuffed french toast on a white plate

Topped with toasted walnuts for a nutty crunch, this Ricotta-Stuffed Sourdough French Toast with Prune Compote and Toasted Walnuts is sure to be a hit at your next brunch.

Try Chef Tracy’s Braised Italian Beef Brisket next!

Tracy Malechek-Ezekiel's italian beef plated with cheesy polenta

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Chef Tracy Malechek-Ezekiel’s Braised Italian Beef Brisket beautifully blends the robust, full-bodied taste of red wine with the sweet, intricate flavors of prunes. Pair it with Parmesan polenta to fully embrace and absorb the deliciously rich juices.

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Did you make this Stuffed French Toast recipe? Be sure to post a picture on Instagram and tag us using the hashtag #CAPrunes!

Tracy Malechek-Ezekiel's stuffed french toast on a white plate

Ricotta-Stuffed French Toast with Prune Compote

Tracy Malechek-Ezekiel
This Ricotta Stuffed French Toast from chef Tracy Malechek-Ezekiel elevates a beloved breakfast classic to a new level of sophistication, perfect for lingering weekend mornings or a fancy brunch.
5 from 3 votes
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 28 minutes
Total Time 43 minutes
Course Breakfast
Cuisine American
Servings 4 servings
Calories 725 kcal

Equipment

  • Large Skillet or Nonstick Griddle

Ingredients
 
 

Ricotta Filling:

  • 3/4 cup ricotta
  • 1 each lemon’s zest
  • pinch kosher Salt
  • pinch sugar

French toast “custard”

  • 2 eggs
  • 1 cup whole milk
  • 1 cup heavy cream
  • 1/2 tsp vanilla
  • 1 TBSP sugar
  • pinch kosher Salt
  • 2 tsp cinnamon ground

Prune compote

  • 1 3/4 cups Prunes 250g
  • 1/4 cup Sugar 50g
  • 2 tsp Corn starch
  • 2-3 TBSP Orange juice juice from one orange
  • 1 cup Water
  • 1/4 tsp Kosher salt
  • 1/4 tsp Cinnamon
  • 1/4 tsp Ginger
  • 1/8 tsp All spice

To assemble and serve:

  • 8 pieces of thinly sliced sourdough 1/4 in thick
  • 1 Lemon
  • ½ cup Powdered sugar
  • Maple syrup
  • 4 sprigs of fresh thyme picked
  • ¼ cup Toasted Walnuts roughly chopped
  • Finishing salt like Jacobson or Maldon

Instructions
 

  • Make the ricotta filling. Mix all in a small bowl.
  • Make the custard. In a 9 x 13" (23 x 33cm) baking pan, whisk eggs until fully mixed. Then, mix in the remaining ingredients.
  • Make the compote. Bring orange juice and corn starch to a boil on high, whisking often to remove white lumps.
  • Add the remaining ingredients and cook at medium low for 15-20 minutes or until sauce becomes thick, jammy and prunes start to break down.
  • Note: If at any point the compote becomes too thick, give it a splash of water.

Assembly

  • Place all 8 pieces of sourdough on a sheet tray or work surface. Divide ricotta between 4 pieces of bread and top with the other side of bread so it looks like a ricotta “sandwich”.
  • Heat a large non-stick pan or a griddle to medium high heat.
  • Dip each sandwich in the egg custard so it’s fully dipped but don’t leave it in for more than a minute otherwise it might get soggy.
  • Cook French toast, in batches (unless you have a large griddle) about 1-2 minutes, each side, until each side of bread is golden brown.
  • Divide each French toast between 4 plates, top with prune compote, micro-planed lemon, picked thyme, sprinkle powdered sugar shaken with a sieve or sifter, a small pinch of finishing salt and drizzle with maple syrup.

Video

Nutrition

Serving: 1portionCalories: 725kcalCarbohydrates: 93gProtein: 15gFat: 37gSaturated Fat: 20gPolyunsaturated Fat: 5gMonounsaturated Fat: 9gTrans Fat: 0.01gCholesterol: 180mgSodium: 273mgPotassium: 881mgFiber: 7gSugar: 66gVitamin A: 1922IUVitamin C: 20mgCalcium: 286mgIron: 2mg
Keyword French Toast, Prune Compote, Ricotta Stuffed French Toast, Sourdough French Toast
Tried this recipe? Want to save it for later?Share it on social and tag @CAPrunes or #CAPrunes!

Chef Tracy Malechek-Ezekiel

Tracy Malechek-Ezekiel is a visionary chef and restaurateur. Tracy is best known as the co-founder of Birdie’s, an acclaimed American restaurant that has carved a niche for itself in the culinary landscape. The approach at Birdie’s is a high/low approach to simple, seasonal American food. A graduate of the Culinary Institute of America, Tracy’s culinary prowess and dedication to sourcing high-quality, local ingredients have earned Birdie’s critical acclaim and a loyal following. Tracy’s approach to cuisine is characterized by a commitment to simplicity, seasonality, and the joy of bringing people together over a shared meal.

Photo credit – Sanetra Longno

Once you’ve mastered this Stuffed French Toast, here are a few more French Toast recipes you might want to try!

Bourbon Caramel French Toast from Jerry James Stone

Bourbon Caramel Baked French Toast

Airy and delicate yet sumptuously indulgent, this caramel French toast from Jerry James Stone comes adorned with roasted pears and California Prunes. And the best part? It’s incredibly easy to whip up!

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Baked French Toast with Apples

This isn’t your typical French toast—it’s an upgrade! Dive into this baked French toast recipe from our friends at California Grown. It features rich Brioche bread, cinnamon-spiced Granny Smith apples, velvety cream cheese, California Prunes, and crunchy toasted walnuts.

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Baked french toast with apples