Lemon Blueberry French Toast with Ricotta

5 from 3 votes

Lemon Blueberry French Toast with Ricotta

This Lemon Blueberry French Toast with Ricotta is made with Sweet Hawaiian bread rolls, tangy lemon curd, and fresh blueberries for a fun springtime take on a traditional breakfast recipe!

Prep Time2

Course: Breakfast, brunch, Dessert

Cuisine: American

Keyword: blueberry, breakfast, brunch, french toast, lemon, ricotta

Servings: rolls

Author: Food Dolls

Ingredients

12 Hawaiian bread rolls
½ cup cream cheese
½ cup ricotta
¼ cup lemon curd
½ cup fresh blueberries + extra for topping
1 cup milk
2 large eggs
1 teaspoon vanilla extract

Instructions

Preheat the oven to 350 degrees Fahrenheit.
Cut out the center of each Hawaiian roll, and place them in a baking dish.
12 Hawaiian bread rolls
In a small bowl, combine the cream cheese, ricotta, and lemon curd extract smooth. Gently fold in the blueberries.
½ cup cream cheese, ½ cup ricotta, ¼ cup lemon curd, ½ cup fresh blueberries + extra for topping
Stuff 1 heaping Tablespoon of the cream cheese mixture into the center of each Hawaiian roll, and top with extra blueberries, if desired.
In a second small bowl, whisk together the milk, eggs, and vanilla extract. Pour the mixture evenly over the Hawaiian rolls.
1 cup milk, 2 large eggs, 1 teaspoon vanilla extract
Place aluminum foil over the rolls, and bake covered for 35-40 minutes. Remove the foil, and bake for an additional 5 minutes.

Video

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