Wild Blueberry Stuffed French Toast

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This golden French Toast is layered with the deep blue color of the berries and white from the ricotta cheese.  Think Breakfast Lasagna but serve it anytime.  It’s delicious and filling with no syrup required!  One serving provides three components!

Select Recipe Size:

Serving size:
Portion hotel pan 4x6

Component Qualification:
1 meat alt, 1 grain, 1 fruit

Nutrients per Servings:
See nutrition panel

Ingredients

Ingredients Weight Measure
Eggs¾ lbs. liquid 3 fresh
Ricotta cheese1 ½ cups
Eggs¾ lbs. liquid3 fresh
Milk½ cup
Vanilla2 tsp
Cinnamon2 tsp
Saltpinch
Whole grain bread12 slices
Wild Blueberries1.6 lbs.6 cups
Whole grain flour4 TBS
Confectionary sugar 10x1 TBS
Equipment & Utensils:
  • Half hotel pan
  • Knife
  • Cutting board
  • Mixing bowl
  • Whisk
  • Measuring spoons
  • Cups
  • Spatula
Ingredients Weight Measure
Eggs1 ½ lbs. liquid6 fresh
Ricotta cheese3 cups
Eggs2 ¼ lbs. liquid9 large
Milk1 ½ cups
Vanilla4 tsp
Cinnamon4 tsp
Salt2 pinches
Whole grain bread24 slices
Wild Blueberries3.2 lbs.12 cups
Whole grain flour½ cups
Confectionary sugar 10x2 TBS
Equipment & Utensils:
  • Hotel pan
  • Knife
  • Cutting board
  • Mixing bowl
  • Whisk
  • Measuring spoons
  • Cup measures
  • Spatula
Ingredients Weight Measure
Eggs4 ½ lbs. liquid24 fresh
Ricotta cheese12 cups
Eggs9 lbs. liquid36 large
Milk3 cups
Vanilla2 ½ oz.
Cinnamon4 TBS
Salt1 tsp
Whole grain bread96 slices
Wild Blueberries13 ½ lbs.3 gallons
Whole grain flour1 cup
Confectionary sugar 10x2 TBS
Equipment & Utensils:
  • 4 Hotel Pans
  • Knife
  • Cutting board
  • Mixing bowl
  • Whisk
  • Measuring spoons
  • Cup measures
  • Spatula

Directions

1.Whisk 3 eggs and fold in ricotta cheese, reserve. In a bowl, mix remaining eggs, milk, vanilla, cinnamon and salt with a whisk until well-blended.

2.Spray the hotel pan with pan coating. Dip half the bread in egg mixture, place in bottom of the pan, cube any bread that doesn't fit flat and dip. Toss 1/2 of WBB with 1/2 of the flour, add on top of bread. Evenly spread ricotta cheese mix for the next layer. Add remaining Wild Blueberries tossed with flour.

3.Dip remaining half the bread in egg mixture, place as top layer. Pour remaining egg mixture over the pan evenly. Bake covered at 325'F convection oven 20 minutes, then uncover for 20 more minutes until golden brown and internal temperature of 145'F. Portion the hotel pan 4x6, serve with a sprinkle of confectionary sugar - no syrup required!

1. Whisk 6 eggs and fold in ricotta cheese, reserve. In a bowl, mix remaining eggs, milk, vanilla, cinnamon and salt with a whisk until well-blended.

2.Spray the hotel pan with pan coating. Dip half the bread in egg mixture, place in bottom of the pan, cube any bread that doesn't fit flat and dip. Toss 1/2 of WBB with 1/2 of the flour, add on top of bread. Evenly spread ricotta cheese mix for the next layer. Add remaining Wild Blueberries tossed with flour.

3.Dip remaining half the bread in egg mixture, place as top layer. Pour remaining egg mixture over the pan evenly. Bake covered at 325'F convection oven 20 minutes, then uncover for 20 more minutes until golden brown and internal temperature of 145'F. Portion the hotel pan 4x6, serve with a sprinkle of confectionary sugar - no syrup required!

1. Whisk 24 eggs and fold in ricotta cheese, reserve. In a bowl, mix remaining eggs, milk, vanilla, cinnamon and salt with a whisk until well-blended.

2.Spray the hotel pan with pan coating. Dip half the bread in egg mixture, place in bottom of the pan, cube any bread that doesn't fit flat and dip. Toss 1/2 of WBB with 1/2 of the flour, add on top of bread. Evenly spread ricotta cheese mix for the next layer. Add remaining Wild Blueberries tossed with flour.

3.Dip remaining half the bread in egg mixture, place as top layer. Pour remaining egg mixture over the pan evenly. Bake covered at 325'F convection oven 20 minutes, then uncover for 20 more minutes until golden brown and internal temperature of 145'F. Portion the hotel pan 4x6, serve with a sprinkle of confectionary sugar - no syrup required!

Critical Control Points for Food Safety:

Bake to 145'F minimum; hold hot until service >135'F.