Ricotta Stuffed French Toast with Grape Syrup

Give a classic breakfast a fruity spin! Made with 100% grape juice, this french toast recipe is a sweet addition to your next brunch gathering.

Serving Size

4 servings


For syrup:

  • 2 cups 100% grape juice
  • 2 tablespoons cornstarch dissolved in 2-3 tablespoons water

For french toast:

  • 4 eggs, beaten
  • ½ cup unsweetened coconut milk
  • 2 tablespoons sugar
  • 1 teaspoon cinnamon
  • 1½ teaspoon vanilla extract
  • Pinch nutmeg
  • 8 thick slices brioche
  • 1 cup full fat ricotta cheese
  • 1 tablespoon butter


  1. In a small pot, stir together grape juice and cornstarch dissolved in water.
  2. Set to medium heat and cook, stirring almost constantly, until bubbling.
  3. Cook about 3 minutes more until slightly thickened, making sure it doesn’t bubble over.
  4. Turn off heat and let sit. It will thicken a little more as it cools.
  5. In a large bowl, whisk together eggs, coconut milk, sugar, cinnamon, vanilla and nutmeg.
  6. Pull a little bit of bread out of the center of each slice of bread, making a little well, being careful not to make a hole.
  7. Scoop about ¼ cup ricotta cheese in the well of four of the slices. Top with the other slice of bread.
  8. Heat the butter in a large skillet on medium heat. Swirl to coat the pan.
  9. Dip the “sandwiches” into the egg mixture on each side, pressing down slightly so it soaks up the liquid.
  10. Add to the hot pan and cook about 4-5 minutes until golden brown.
  11. Flip and cook 4-5 minutes on the other side
  12. Serve warm, drizzled with syrup.

This recipe was contributed by Rachael Wallace Hartley from Avocado A Day Nutrition, as part of the Healthy Aperture blogger partnership.