Italian-Style Stuffed French Toast
- 20m Prep Time
- 20m Cook Time
- 40m Ready In
A savory twist on French toast, stuffed with spinach ricotta filling and served with marinara sauce. This hearty dish combines garlic bread with a creamy, herbed filling for a satisfying meal.
Ingredients
- 29.6 ml extra-virgin olive oil
- 2 clove garlic minced
- 946 ml fresh baby spinach
- 118 ml whole-milk ricotta cheese
- 59.1 ml grated Parmesan cheese
- 4.93 ml lemon zest
- 14.8 ml fresh basil chopped
- 14.8 ml fresh oregano chopped
- salt
- pepper
- 1 soft French bread cut into 8 1½-inch-thick slices
- 3 large eggs
- 118 ml whole milk
- 1.23 ml salt
- 2.46 ml garlic powder
- 29.6 ml extra-virgin olive oil divided
- 473 ml marinara sauce warmed
Nutrition (per serving, estimated)
Estimated based off 16 of 17 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 383 mg
- Iron: 4.21 mg
- Magnesium: 82.1 mg
- Phosphorus: 365 mg
- Potassium: 1019 mg
- Zinc: 2.56 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 29.6 ml extra-virgin olive oil
- 946 ml fresh baby spinach
- 118 ml whole-milk ricotta cheese
- 59.1 ml grated Parmesan cheese
- 4.93 ml lemon zest
- salt
- pepper
- 3 large eggs
- 118 ml whole milk
- 1.23 ml salt
- 2.46 ml garlic powder
Prepare
- Mince 2 clove garlic
- Chop 14.8 ml fresh basil
- Chop 14.8 ml fresh oregano
- 1 soft French bread, cut into 8 1½-inch-thick slices
- 29.6 ml extra-virgin olive oil, divided
- 473 ml marinara sauce, warmed
Let's Cook
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Step 1.
For the filling, heat 2 tablespoons olive oil in a large skillet over medium heat. Add minced garlic and cook until fragrant, about 30 seconds. Add fresh baby spinach and cook, stirring, until wilted, 1 to 2 minutes. Remove from heat, let cool slightly, then coarsely chop the spinach mixture.
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Step 2.
In a small bowl, combine the chopped spinach mixture, ricotta, Parmesan, lemon zest, basil, and oregano. Season with salt and pepper to taste. Using a small serrated knife, cut a horizontal pocket into the side of each bread slice. Gently fill each pocket with 1 to 2 tablespoons of the ricotta filling, then press the bread closed.
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Step 3.
In a shallow baking dish, whisk together eggs, milk, salt, and garlic powder until well combined.
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Step 4.
Heat 1 tablespoon olive oil in a large nonstick skillet over medium-high heat. Working with one slice at a time, quickly dip a stuffed bread slice into the egg mixture, flipping to coat both sides. Place in the hot skillet. Repeat with 2 to 3 more slices, being careful not to overcrowd the pan. Cook until golden brown, about 3 minutes per side. Transfer to plates. Repeat with remaining slices, adding more oil as needed. Spoon warm marinara sauce over the French toast and serve.