Ricotta-Stuffed French Toast

  • ½ cup ricotta cheese
  • Zest from 1 lemon (about 3 teaspoons)
  • 8 slices brioche or challah bread (about ¾-inch thick)
  • 2 cups heavy cream
  • 2 eggs
  • ½ teaspoon ground cinnamon
  • ½ teaspoon ground cardamom
  • 4 cups fresh mixed berries
  • ¼ cup sugar
  • 4 tablespoons (½ stick) unsalted butter
  • Whipped cream, for serving
  • Pure maple syrup, for serving

1. In a small bowl, combine the ricotta with the lemon zest. Spread the ricotta evenly on one side of each bread slice, then close to form four sandwiches.

2. In a small bowl, whisk the cream with the eggs, cinnamon and cardamom. Pour the mixture into a large shallow baking pan and soak the sandwiches for 15 minutes, turning halfway through.

3. Meanwhile, in a medium saucepan set over medium heat, combine the berries with the sugar and bring to a simmer. Cook until warmed through and juicy, about 5 minutes. Remove the saucepan from the heat and cover to keep warm.

4. In a large skillet set over medium heat, melt 2 tablespoons of the butter. Remove two sandwiches from the baking pan and cook until warmed through and golden brown, about 4 minutes per side. Repeat with the remaining 2 tablespoons butter and sandwiches.

5. Cut the sandwiches in half diagonally and divide among four serving plates. Top with the whipped cream, reserved berries and a drizzle of maple syrup. Serve immediately.

Leave a Comment

  −  3  =  5