Ultimate Stuffed French Toast

Step 1 -In an 8-inch square baking pan, add the eggs, the milk, the sugar, the salt, and the nutmeg and use a fork to whisk until it is thoroughly combined.

Step 2 -One at a time, hold each of the bread slices crust-side down then use a serrated knife to gently cut about 3/4 of the way down to create pockets.

Step 3 -Place the bread slices in the egg mixture and let them soak, about 10 minutes.

Step 4 -Flip the bread slices and let them soak again, about 10 minutes.

Step 5 -In a medium bowl, add 1/2 cup of the ricotta, 1 tablespoon of the blueberry jam, 1/4 cup of the fresh blueberries, the lemon zest from 1/2 the lemon, and the salt and stir to combine.

Step 6 -Evenly stuff the blueberry filling into the pockets of each of the bread slices.

Step 7 -In a large skillet over medium-low heat, melt the butter.

Step 8 -Once the melted butter has stopped foaming, add the stuffed bread slices to the skillet and cook, flipping them once, until they are golden-brown on each side, about 3-4 minutes per side.

Step 9 -Serve the French toast topped with the extra ricotta, the extra blueberry jam, the extra blueberries, the extra lemon zest, and the confectioners' sugar.