You are here: Home » Recipes » Italian-Style Stuffed French Toast Italian-Style Stuffed French Toast Recipe by Our Cookbook Collection Yield 8 servings A twist on the classic French toast, made with savory garlic bread toast and spinach ricotta filling. Courtesy of Quirk Books PrintEmail We love this recipe. It's like a big, hearty, family-style meal all in one deliciously stuffed package. Ingredients Ricotta Filling:2 tablespoons extra-virgin olive oil2 garlic cloves, minced4 cups loosely packed fresh baby spinach1/2 cup whole-milk ricotta cheese1/4 cup grated Parmesan cheese1 teaspoon finely grated lemon rind (from 1 small lemon)1 tablespoon chopped fresh or 1 teaspoon dried basil1 tablespoon chopped fresh or 1 teaspoon dried oregano Salt and pepperFrench Toast:1 loaf soft French bread, cut into 8 (1 1/2-inch-thick) slices2 large eggs1/2 cup whole milk1/4 teaspoon salt1/2 teaspoon garlic powder2 tablespoons extra-virgin olive oil, divided1 cup jarred marinara sauce Instructions To prepare the filling, heat oil in a large skillet over medium heat. Add garlic and cook until fragrant, about 30 seconds. Add spinach and cook until wilted, 1 to 2 minutes. Let cool, then coarsely chop. Combine chopped spinach mixture, ricotta, Parmesan, lemon zest, basil and oregano in a bowl. Add salt and pepper. To prepare the French toast, cut a horizontal pocket in the side of each slice of bread, using a serrated knife. Fill with 1 to 2 tablespoons of filling and press closed. Whisk together eggs, milk, salt and garlic powder in a shallow baking dish. Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Quickly dip bread, one piece at a time, into egg mixture, flipping to coat both sides. Add to hot oil. Repeat with 2 to 3 more slices, taking care not to overload pan. Cook 3 minutes per side, or until golden brown. Repeat with remaining slices, adding more oil as needed. Transfer to plates, spoon warm marinara sauce over top, and serve. Reprinted with permission from Breakfast for Dinner by Lindsay Landis and Taylor Hackbarth (Quirk Books, 2013).