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white plate with stuffed french toast and fresh fruit

Stuffed Almond Milk French Toast with Orange & Ricotta


The brunch star of your dreams. Creamy and fruity and sweet, with just the right balance of butter and crispy brioche. It's the brunch dish everyone will be talking about. 


Units Scale
  • 12 slices brioche bread, about 1/2-inch thick
  • 3 eggs
  • 1 cup unsweetened almond milk
  • 3 tablespoons honey
  • 2 teaspoons orange zest
  • 1/2 teaspoon almond extract
  • Pinch sea salt
  • 2 tablespoons butter
  • 3 tablespoons neutral oil


  • 1 cup whole milk ricotta, strained
  • 3 tablespoons orange marmalade

Syrup and Topping:

  • 1 cup pure maple syrup
  • 1/4 cup orange marmalade
  • 2 tablespoons butter
  • 1/4 cup toasted almonds, sliced


  1. For the buttery orange syrup, combine 1 cup of maple syrup, 1/4 cup orange marmalade and 2 tablespoons butter in a small saucepan over medium low. Heat until butter and marmalade have melted, stirring occasionally. Set aside.
  2. For the filling, combine 1 cup of ricotta and 3 tablespoons of orange marmalade. Whisk vigorously to combine and incorporate some air, creating a fluffy sweetened cheese filling. Set aside. 
  3. For the French toast egg custard, combine 3 eggs, 1 cup almond milk, 3 tablespoons of honey, 2 teaspoons of orange zest, 1/2 teaspoon of almond extract and a pinch of sea salt into a shallow dish. Whisk very well to combine. 
  4. Lay out 12 slices of stale, dried brioche (see note below for how to dry bread). Spread about 2 1/2 tablespoons of the ricotta marmalade mixture onto 6 slices of the brioche bread, leaving a half inch border around the crust. Top with remaining slices of bread to form 6 sandwiches. 
  5. Heat 1 tablespoon of butter and 2 tablespoons of oil in a large, cast iron skillet (or electric skillet) over medium heat. 
  6. As the pan is heating, dip two French toast sandwiches in the egg custard, leaving each side to soak in the mixture for 45-60 seconds. 
  7. Gently move the custard-soaked sandwich to the heated pan. Grill for 2-3 minutes on each side, carefully monitoring the heat and rotating the bread in the pan to ensure the bread is toasting to golden brown. Once grilled on each side, gently move the stuffed French toast to a rack over a baking sheet. Leave in the oven on warm or very low heat (200 degrees Fahrenheit or less) while you grill the remaining toasts.
  8. To serve, slice each French toast in half on the bias. Serve with additional ricotta marmalade on top, along with sliced toasted almonds and a drizzle of maple syrup with orange and butter, and fresh fruit.


If you need to dry a fresh loaf to make stale bread, I’ve found Alton Brown’s method to be the best way. Two options - lay out your fresh bread slices on a rack over a baking sheet and leave the bread in the oven (the oven should be OFF) overnight. Second option, and the one I use most often, is to lay the fresh bread on a rack over the baking sheet and bake at 300 degrees Fahrenheit for about 15-20 minutes, until the bread is dried but not browned.

  • Prep Time: 10
  • Cook Time: 30
  • Category: brunch
  • Method: Stove Top
  • Cuisine: American

Keywords: Almond Milk French Toast, stuffed french toast, ricotta french toast