Ricotta French Toast

This Ricotta French Toast has thick slices of golden soft bread layered with creamy ricotta cheese, tart blackberry compote and sweet maple syrup. Crunchy, golden and delicious!

French toast is one of those meals where you want to make a big deal out of it. Like, you want to accompany it with the freshly scrambled eggs, the crispy bacon and the mimosas. This Ricotta French Toast is no exception!

Buuuut let’s be honest, for me, french toast is usually way too sweet. Especially when you add the syrup. In this recipe however, the Ricotta adds such a slight savory, creamy element! It’s similar to mascarpone cheese and it’s the perfect pairing with something sweet that creates this mouthwatering balance.

I love thick and golden the bread is – the egg/ricotta/milk mixture really just coats it perfectly to fry up golden brown in the buttery skillet.

The blackberry compote (which is a fancy way of saying you cook blackberries down in a pan, add a little water and sugar and you’re set) is SO delicious. It’s the perfect amount of sweet and tart. So let’s get into how to make it!

Ingredients You Need for Ricotta French Toast:

  • thick sliced bread (preferably white or brioche)
  • 1 pint blackberries
  • ricotta cheese
  • cinnamon
  • vanilla Extract
  • butter
  • milk
  • eggs
  • syrup (if desired)

How to Make Ricotta French Toast:

First, I went ahead and got the blackberry compote out of the way. In a sauce pan, I added almost the entire pint of blackberries (about ¾ cup) and then I added water and a little bit of sugar. I cooked on low medium heat until the juices of the blackberries begin to thicken up. If it doesn’t thicken properly, feel free to add a little bit of cornstarch. It should become slightly syrup-y, yet still retaining whole pieces of blackberries. It takes about 5 minutes. Once done, add it to a bowl and set aside.

You probably know how to make french toast. In case you don’t here are the basic steps! First, make your bread mixture which will be: eggs, milk, ricotta, cinnamon and vanilla extract. Mix together in a large shallow bowl (that you will be able to fully dip your bread in) and set aside. Next, to a frying pan, add some butter. Once the butter is melted and the pan is hot, dip BOTH SIDES of the bread fully into the mixture and then place in the frying pan. Cook on the first side for about 2-3 minutes. Flip and repeat.

I recommend having a plate beside you to put the freshly cooked pieces of french toast on. Next, add on that blackberry compote, some extra ricotta and the maple syrup. You’re all set! SO easy, extra delicious and heartwarming.

Key Things to know about Ricotta French Toast:

You must have a thick, quality bread! Don’t skimp on this one. I suggest using either brioche or you can use a higher quality white bread. I really like Sara Lee’s soft bakery style bread.

Make sure to fully incorporate the ricotta into the egg/milk mixture. You don’t want there to be just large clumps of ricotta on your bread.

Don’t add too much sugar to your blackberry compote! I know that everyone is different but I really think that the blackberries add such a unique tartness.

Save both some fresh ricotta and fresh blackberries for extra garnish!

Be sure to follow ourbalancedbowl on Instagram and tag me with your photo! You can also post a photo of your recipe to the Our Balanced Bowl Facebook page! I always love to see your re-creations! If you do make it, be sure to rate and comment so I can get your feedback! Xo!

5 from 1 vote

Ricotta French Toast

This Ricotta French Toast has thick slices of golden soft bread layered with creamy ricotta cheese, tart blackberry compote and sweet maple syrup. Crunchy, golden and delicious!

Course Breakfast
Cuisine American
Keyword blackberry compote, blackberry french toast, ricotta french toast
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 2 people
Author Haylie


Ricotta French Toast

  • 4 slices thick, high quality bread
  • 1/2 cup whole milk ricotta cheese (divided)
  • 1 cup whole milk
  • 2 eggs
  • 2 tbsp white sugar
  • 1 tsp vanilla extract
  • 1/2 tbsp cinnamon
  • 2-3 tbsp butter (for frying the french toast in)
  • maple syrup (optional)

Blackberry Compote

  • 1 pint blackberries (save a few for garnish!)
  • 1/4 cup sugar
  • juice of one lemon
  • 1/4 cup water


  1. In a large bowl that you can dip your bread in, mix your whole milk, 1/4 cup of ricotta cheese, 2 eggs, cinnamon, vanilla extract and white sugar together until fully combined. Set aside. 

  2. For the blackberry compote, add your blackberries, sugar, juice of one lemon and water to a small pot. Cook on low/medium heat until the blackberries begin to extract their juices and it thickens slightly. Use cornstarch if needed to help thicken. Take off the heat while you make your french toast. 

  3. In a large non-stick pan, add a tbsp of butter. Place on medium heat and let it melt. Once melted, dip one slice of bread into the french toast mixture on BOTH sides. Place gently into the pan. Fry on first side for 2-3 minutes, or until golden brown. Repeat on the other side. Repeat until your bread is gone. 

  4. Once the french toast is finished, add your blackberry compote, a spoonful of ricotta cheese and maple syrup if desired! Eat while warm! 

6 comments / Add your comment below

    1. Woop woop!!! Don’t you love when you have half of a tub of something like that and you have no idea what to do with it?! Glad you found this 🙂 Love ya girrrl!!!

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