Ingredients
2 large eggs, whisked well
1/2 c. whole milk
1 tbsp. granulated sugar
Kosher salt
1/4 tsp. Freshly grated nutmeg (optional)
2 slices sourdough bread, cut 1” thick
1/2 c. whole milk ricotta, plus more for serving
1 tbsp. blueberry jam, plus more for serving
1/4 c. fresh blueberries, plus more for serving
Zest of ½ medium lemon, plus more for serving
Powdered sugar, for serving (optional)
Preparation
Step 1In a 8” or 9” square baking pan, use a fork to whisk together eggs, milk, sugar, a pinch of salt, and nutmeg, if using. Cut a pocket in each slice of bread by resting the slice on its flat side and using a serrated knife to cut about ⅘ of the way down. Repeat with second slice of bread.Step 2Place bread in egg mixture and let soak for 10 minutes. Flip and soak 10 minutes more.Step 3Meanwhile, make ricotta filling: In a medium bowl, stir to combine ricotta, jam, fresh blueberries, lemon zest, and a pinch of salt. Divide mixture between the two pockets in the soaked bread.Step 4Melt butter in a large skillet over medium-low heat. When the butter has stopped foaming, add toast. Cook until golden brown, 3 to 4 minutes, flip, and cook 3 to 4 minutes more.Step 5Serve topped with additional ricotta, jam, lemon zest, and fresh berries.
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