Raspberry French Toast with Raspberry Sauce and Sweetened Whipped Ricotta

"This French Toast is fancified a bit with the raspberry sauce and whipped ricotta, both of which can be made a day or 2 in advance leaving only the French Toast to be made in the morning! Perfect thing to serve weekend guests! ❤️"
-- @dianemorrisey
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  • Recipe Card
Prep time 30mins
Cook time 10mins

Recipe Card

For the Raspberry Sauce


  • 2 1/2 cups raspberries
  • 1/2 cup granulated sugar
  • 1 tablespoon lemon juice
  • 2 tablespoons cornstarch
  • 1/2 teaspoon vanilla extract
  • pinch salt

For the Whipped Ricotta


  • 1 pint ricotta
  • 1/2 teaspoon vanilla extract
  • 1 tablespoon maple syrup
  • Bread, toasted


  • Step 1

    To make the raspberry sauce: Add the raspberries, sugar, 1/3 cup water and lemon juice to a saucepan. Cook over medium until the mixture comes to a boil, stirring occasionally.

  • Step 2

    In a small bowl, mix together the cornstarch and 2 tablespoons cold water. Stir the mixture into the boiling raspberry sauce. Remove the pan from the heat and stir in the vanilla and salt. Let cool in an airtight container in the refrigerator.

  • Step 3

    To make the whipped ricotta: While the raspberry sauce is cooling, combine the ricotta, vanilla and salt in a large bowl. Whip until increased in volume.

  • Step 4

    Spread whipped ricotta on toast and top with raspberry sauce.