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+ servings
lemon blueberry french toast stuffed with a ricotta filling and topped with powdered sugar in a white baking dish

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 Time 2 mins
Cook Time 22 mins
Total Time 22 mins
Course Breakfast, brunch, Dessert
Cuisine American
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° F.
  • Cut out the center of each Hawaiian roll, and place them in a baking dish.
  • In a small bowl, combine the cream cheese, ricotta, and lemon curd extract smooth. Gently fold in the blueberries.
  • 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.
  • Place aluminum foil over the rolls, and bake covered for 35-40 minutes. Remove the foil, and bake for an additional 5 minutes.
Keyword blueberry, breakfast, brunch, french toast, lemon, ricotta
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