Lemon-Ricotta Stuffed French Toast

For butter: Pulse 1/4 cup of strawberries and sugar in food processor to chop. Add butter and process until well combined, about 1 minute. Scrape onto sheet of plastic wrap and form 3-1/2-inch log. Wrap and chill in freezer until firm, about 15 minutes.

For French toast: Combine ricotta cheese, lemon zest, lemon juice and sugar in mixing bowl. Whisk together eggs, cream, salt, syrup and vanilla in another bowl. Pour egg mixture into wide shallow bowl.

Whisk yolks in bowl. Lay bread onto clean work surface. Paint inside edges of each slice with egg yolks. Place 2 tablespoons ricotta mixture in center of slices. Cover with remaining slices, yolk-coated edges down, gently pressing slices together. Dip slices into egg and cream mixture until saturated.

Heat griddle over medium heat. Butter, or coat with cooking spray. Cook slices until golden brown, about 3 minutes per side. Serve with remaining strawberries, pat of strawberry butter and pancake syrup, if using.