Blueberry Ricotta Stuffed French Toast

1: In a bowl, whisk together the lemon ricotta filling ingredients and set aside.

2: In a second bowl, whisk together the eggs, buttermilk, and cinnamon, then set aside.

3: Lay one piece of bread down, and smear the lemon ricotta filling on top.

4: Add a dollop of blueberry preserves, spread it out, and add a few fresh blueberries.

5: Top with a second slice of bread and dunk each side of the stuffed French toast into the eggs to soak evenly.

6: Add a few tablespoons of butter onto a griddle over medium heat.

7: Cook French toast for 3-4 minutes on each side until lightly golden.

8: Serve with warm blueberry preserves, powdered sugar, and maple syrup.