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Stuffed French Toast

Quigley island stuffed french toast topped with fresh apple syrup and served with a side of sauted ham.This recipe originally came from the Quigley Log Home B&B in Hudson MI. I’ve adapted it to be a bit lighter, although it is still quite flavorful.

Prep Time: 30 Minutes
Cook Time: 1 Hour
Total Time: 1 Hour and 30 Minutes
Servings: 10-12


  • 1 loaf Supermarket sweet french bread
  • 8 oz Ricotta Cheese
  • 8 ea Eggs
  • 2 t Vanilla extract
  • 2 C 1% milk
  • 4 T butter
  • 2 ea Apple, peeled, cored and thinly sliced
  • 1/4 C Maple Syrup
  • 1/2 C Brown Sugar
  • 2 T Ground Cinnamon
  • 1/4 C chopped pecan or walnut (optional)


  1. Using a bread knife, cube the loaf of French bread into 1" cubes. Set aside. Lightly coat the inside of an 11" x 13" glass baking pan with cooking spray.

  2. Slice the apples. Melt the butter in a large saute pan. when the butter is melted, add the sliced apples, brown sugar, maple syrup, Cinnamon and (if using) nuts to the saute pan over medium hot flame. saute the mix and stir gently for 6 - 8 minutes.

  3. Place the eggs, milk, ricotta and vanilla in a bowl. Whisk together until smooth. If you have an immersion blender, this works well for mixing.

  4. Put one half of the cubed bread in the 11" x 13" baking pan transfer the apple mixture to the baking pan and spread over the bread. Put the rest of the bread ontop of the apple mixture. Spread the egg and milk mixture over all. Cover the pan with saran wrap and place another baking pan on top of the saran and press down. Chill in the refrigerator overnight or for at least 3 hours.

  5. The next morning, preheat the oven to 350F. take the saran off the french toast and put on aluminum foil. Place the pan on a middle shelf in the oven and cook for 40 minutes. Remove the aluminum foil and cook for an additional 15 minutes.

  6. Cut portions and serve with Fresh Apple Syrup. (see separate recipe in this blog.)