In a small bowl, mix honey, ricotta cheese, and lemon zest. Then, in a wide shallow dish, stir together eggs, milk, and vanilla.

From the center of the French bread, use a serrated knife to cut 4 large slices (about an inch & a half thick). Use the widest part of the loaf. With serrated knife, carefully make a deep cut in each slice to form a pocket. (Cut from the top of the slice, being careful not to cut all the way through to the bottom or through the sides of the bread slice.)

Carefully spoon a fourth of the ricotta cheese mixture into each pocket.

Heat griddle or large skillet to medium and melt butter.

When pan is hot, dip each piece of stuffed toast in egg mixture then cook 3 - 4 minutes per side until nicely browned and the egg mixture is cooked through.

Transfer to a plate then drizzle with honey, sprinkle with powdered sugar, and serve with your favorite berries--all are delicious with this rich and creamy breakfast treat.