Chocolate & Strawberry Stuffed French Toast

This is dessert disguised as breakfast, and the whole-wheat bread and part-skim ricotta keep the whole thing from tipping over the edge. Ricotta spread on the inside melts into a custardy layer that holds the strawberries and chocolate chips in place so nothing leaks out while dipping.

The egg-and-milk soak coats the outside while the ricotta protects the interior from getting soggy. That’s the engineering trick that separates stuffed French toast from a soggy sandwich.

Dip quickly rather than soaking. Ten seconds per side is plenty because the bread is sturdy enough to hold the filling and you want the crust to crisp, not disintegrate. Cook on medium heat; too high and the outside burns before the chocolate melts through.

Kitchen Tips

• Remove the crusts before assembly. They toughen up in the egg wash and chew strangely in a stuffed sandwich.
• Press the edges of the sandwich lightly to seal so filling doesn’t escape during dipping.
• Use a nonstick skillet or well-seasoned cast iron. Stuck French toast tears open and loses its filling.
• Let the pan come fully to medium heat before cooking. Cold pan equals pale, spongy French toast.

Variations

• Swap strawberries for raspberries, sliced bananas, or a mix of berries.
• Use mascarpone or cream cheese in place of ricotta for richer filling.
• Top with warm maple syrup, a spoon of Nutella, or a dollop of yogurt instead of confectioners’ sugar.