Lemon Ricotta Stuffed French Toast
Ingredients
- 1 (about 1-pound) loaf unsliced brioche or challah bread
- 1 large lemon
- 1 (15 to 16-ounce) container ricotta cheese (about 2 cups)
- 1/2 cup granulated sugar, divided
- 3 teaspoons vanilla extract, divided
- 1/4 teaspoon kosher salt
- 1 1/2 cups whole or 2% milk
- 6 large eggs
- 4 to 6 tablespoons unsalted butter, divided
- For serving: fresh berries, maple syrup, and finely grated lemon zest
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