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!
Course: Breakfast, brunch, Dessert
Cuisine: American
Keyword: blueberry, breakfast, brunch, french toast, lemon, ricotta
Servings: 12 rolls
- 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
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.
Serving: 1serving | Calories: 97kcal | Carbohydrates: 6g | Protein: 4g | Fat: 6g | Saturated Fat: 4g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 45mg | Sodium: 74mg | Potassium: 69mg | Fiber: 0.2g | Sugar: 5g | Vitamin A: 249IU | Vitamin C: 1mg | Calcium: 60mg | Iron: 0.2mg