Ricotta, Mascarpone and Lavender Stuffed French Toast


Ingredients for the filling:                                                            

2 cups of whole milk Ricotta cheese

½ cup of Mascarpone cheese

½ tsp of Lavender extract

3/4 cup of powdered sugar

¼ tsp vanilla



Mix all of the above ingredients well.  Refrigerate temporarily to keep cool. 


 Ingredients for French Toast:

4 croissants

½ tsp cinnamon

4 eggs beaten

1 cup of whole milk 

1 tsp vanilla


Instructions for French Toast:

Mix all of the ingredients for the French toast together.  Make a 1 inch slit at the top of each croissant. Put the ricotta mixture in a ziplock bag and cut a slit at the bottom of the bag.  Squeeze 3 TBSP of the ricotta mixture into each croissant.  Dip each croissant into the egg mixture allowing it to sit 30 to 45 seconds per side. Arrange the croissants on a baking sheet lined with parchment paper.  Brush each croissant with any remaining egg mixture and sprinkle each croissant with cinnamon on the outside.  Bake at 375 degrees for 20 to 25 minutes.  For the last 5 minutes of cooking drizzle 2 TBSP of melted butter on the croissants. Remove and let cool for 7 minutes and then add extra filling to garnish the croissant, some cut up strawberries and some hot maple syrup and mint.                            

Print Recipe