Thick brioche with sweet ricotta, dipped in vanilla custard and pan-fried for a golden, decadent brunch.
# Components:
→ Ricotta Filling
01 - 1 cup ricotta cheese
02 - 2 tablespoons powdered sugar
03 - 1 teaspoon vanilla extract
04 - 1 teaspoon lemon zest (optional)
→ French Toast
05 - 8 slices thick brioche or challah bread
06 - 3 large eggs
07 - 0.75 cup whole milk
08 - 1 teaspoon vanilla extract
09 - 0.5 teaspoon ground cinnamon
10 - 0.25 teaspoon salt
11 - 2 tablespoons unsalted butter, for frying
→ For Serving
12 - Maple syrup
13 - Fresh berries
14 - Powdered sugar (optional)
# Method:
01 - Combine ricotta cheese, powdered sugar, vanilla extract, and lemon zest in a small bowl. Stir until the mixture is smooth.
02 - Arrange the bread slices on a flat surface. Spread approximately 2 tablespoons of the ricotta filling onto four of the bread slices. Top each with a remaining slice of bread to create sandwiches.
03 - In a shallow bowl, thoroughly whisk together the eggs, milk, vanilla extract, cinnamon, and salt.
04 - Warm a large nonstick skillet or griddle over medium heat. Add 1 tablespoon of butter and allow it to melt.
05 - Submerge each bread sandwich into the prepared egg mixture, ensuring both sides are coated evenly without becoming overly saturated.
06 - Carefully place the coated sandwiches in the heated skillet. Cook for approximately 3 to 4 minutes per side, or until golden brown and thoroughly cooked. Add more butter to the skillet as needed for subsequent batches.
07 - Serve the ricotta-stuffed French toast immediately, accompanied by maple syrup, fresh berries, and a dusting of powdered sugar, if desired.
