French Toast Finger Sandwiches

May 18, 2010
3 Ratings
  • Serves 4
Author Notes

This recipe is from Acapulco, Mexico where, many years ago, my husband and I were guests at a beautiful villa overlooking the Pacific ocean. It was the kind of place that came with a pool, a cook, and a bartender/driver. We left the villa maybe 3 or 4 times. It was Heaven. Before we had to return to the real world, we scribbled down this recipe from our cook, Gabby. We've made it many times since. Note: For optimal results, use the best ingredients. Buy the best bread you can find. Use the best ricotta and the best preserves or jelly. It makes a huge difference! - Waverly —Waverly

Test Kitchen Notes

For kids, dunking these finger sandwiches in maple syrup will make Saturday breakfast even more fun than it already is. Grown-ups might opt to skip that step, to get at the delicious ricotta and jam layer that much faster. This soft, jammy interior contrasts beautifully with the supple, eggy crust. A tip: for perfectly aligned edges, don't slice away the crusts till after you've assembled the ricotta and jam sandwiches. - Kristen —The Editors

What You'll Need
  • 2 eggs
  • 3 tablespoons whole milk
  • 8 slices good bakery bread, crusts removed (sourdough is especially nice)
  • 4 tablespoons (use more or less to taste) Ricotta cheese (cream cheese may be substituted)
  • 4 tablespoons (use more or less to taste) strawberry or blueberry preserves (use Bonne Maman, 100% fruit, or your favorite)
  • 2 -3 tablespoons butter
  • powdered sugar
  • cinnamon
  • maple syrup
  1. PREP: In a small bowl, combine egg and milk and beat with a fork until frothy. Spread each slice of bread with ricotta cheese and then jelly. Put two slices of bread together to make a sandwich. Slice sandwiches lengthwise into three strips.
  2. FRY: In a large skillet, melt the butter. One at a time, dip the finger sandwiches into the batter to coat completely. When butter is bubbling, fry finger sandwiches until golden and crispy, about 2 minutes on each side.
  3. SERVE: Dust sandwiches with powdered sugar and cinnamon. Serve with maple syrup for dipping.
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  • luvcookbooks
  • dymnyno
  • Waverly
Waverly used to be a lawyer and is now a mother 24/7. She has made a commitment to cooking for her family and absolutely loves it even when her family does not. She is teaching them, one meal at a time, to enjoy wholesome homemade food. She abhors processed food but recognizes its insidious nature and accepts the fact that her children will occasionally get some Skittles, Doritos, or the like. Her philosophy and hope is that if she teaches them well at home, they will prefer wholesome healthy foods when they go out into the world without her.

3 Reviews

luvcookbooks October 15, 2010
adding yr recipe to my french toast collection. think we should have a french toast tasting brunch. if only you weren't in texas and the rest of us french toast enthusiasts scattered across the country...
also love cinnamon toast.
dymnyno May 18, 2010
I am printing this right now!!! I love the idea of finger sandwiches and the ingredients sound delicious. Breakfast this weekend!
Waverly May 19, 2010
Bon Appetit. Be sure to dip your sandwiches in a little maple syrup!