Brown Butter Stuffed Berry French Toast
- Jul 18
- 3 min read
Our Story
Some breakfasts are worth slowing down for, and this is AJ's. Thick slices of buttery brioche get stuffed with a bright lemon ricotta filling, cooked until deeply golden in browned butter, then topped with a warm blueberry and raspberry maple sauce. Every bite is creamy, crisp, sweet, and a little tangy. It looks like something you would order at your favorite brunch spot, but it is surprisingly simple to make at home, and Trey ate two full stuffed slices, which around here counts as a standing ovation.
Quick Stats
Makes: 6 stuffed slices (serves 3-4)
Prep: 20 min
Cook: 25 min
Total: 45 min
Difficulty: 2 / 5
Cost: $$
Ingredients
For the French toast
12 slices thick-cut brioche
3 large eggs and 3/4 cup whole milk
1 tsp vanilla extract, 1 tsp ground cinnamon, 1/4 tsp kosher salt
4 tbsp unsalted butter, for cooking
For the lemon ricotta filling
1 cup whole milk ricotta
1 tbsp maple syrup and 1 tsp vanilla extract
Zest of 1 lemon and a pinch of kosher salt
For the warm berry maple topping
1 cup blueberries and 1 cup raspberries
2 tbsp maple syrup, 1 tbsp unsalted butter, 1 tsp fresh lemon juice
For serving
Warm maple syrup, powdered sugar (optional), fresh berries, fresh lemon zest
Instructions
Make the filling: stir the ricotta, maple syrup, vanilla, lemon zest, and a pinch of salt until smooth and creamy. Set aside.
Make the berry topping: combine the blueberries, raspberries, maple syrup, butter, and lemon juice in a small saucepan. Cook over medium-low for 5 to 7 minutes, stirring occasionally, until some berries burst while others stay whole. Keep warm off the heat.
Make the custard: whisk the eggs, milk, vanilla, cinnamon, and salt in a shallow dish until fully combined.
Assemble: spread 2 to 3 tablespoons of the ricotta filling over six slices of brioche, add a few fresh blueberries and raspberry pieces, top with the remaining slices, and press gently.
Brown the butter: heat a large skillet over medium, add the butter, and cook until golden brown and nutty. Reduce to medium-low.
Cook: dip each stuffed sandwich in the custard about 10 seconds per side, let the excess drip off, and cook in the browned butter 3 to 4 minutes per side until deeply golden and crisp. Keep finished toast warm in a 200 oven between batches.
Serve: slice each stuffed French toast diagonally, spoon the warm berry topping over the top, and finish with warm maple syrup, fresh berries, powdered sugar, and lemon zest. Serve immediately.
AJ's tip: do not oversoak the brioche, 10 seconds per side is perfect, and browning the butter is what makes this one stand out.
Brands We Used and Love
Organic maple syrup (in the custard, the filling, and the topping)
Frontier Co-Op organic vanilla and Simply Organic cinnamon
Le Creuset cast iron skillet and the Lodge reversible griddle for batch cooking
Browse everything in our cooking shop: https://shopmy.us/ajdillon/cooking
The Dillon Scorecard
AJ: 4.5 / 5
Gab: 4.5 / 5
Trey: 5 / 5 (our toughest and cutest food critic ate two full stuffed slices)
What We'd Change Next Time
Leave some berries whole in the topping for the best texture and presentation. If the butter starts getting too dark between batches, wipe out the skillet and add fresh butter. Leftovers keep 2 days in the fridge; re-crisp in a skillet over medium-low or a 350 oven for 8 to 10 minutes. If slow weekend breakfasts are your thing, our ham & cheese croissant sandwich bake and the baked blueberry orange donuts belong on the same table.
FAQ
Can I make any of it ahead?
Yes. The ricotta filling and the berry topping both hold overnight in the fridge; rewarm the topping gently before serving. Assemble and cook the toast fresh so the outside stays crisp.
What bread works besides brioche?
Challah is the closest swap; thick-cut Texas toast works in a pinch. Whatever you use, it should be sturdy, slightly stale bread that can take a 10-second dip without falling apart.
Estimated Nutrition
Per stuffed slice (1 of 6): roughly 520 calories, 15g protein, 62g carbohydrate, 24g fat. Estimates only, and they will vary with your brioche and how much syrup ends up on the plate.
Did You Make It?
Share a photo on Instagram and tag @diningwiththedillons (or use #diningwiththedillons). Seeing your version of Gab's recipes is our favorite part of this whole thing.
Get the Cookbook
Love cooking with us? Dining with the Dillons: A Recipe Collection has 30+ of Gab's recipes plus signature dishes from 12 Door County restaurants, and every copy supports the Dillon Family Foundation's fight against hunger.
This post contains affiliate links. We only share ingredients and gear we actually use.
Follow along on Pinterest for more Dillon dinners here.
We are also on X here.
Comments