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French toast with ricotta cream and strawberry syrup

  • 0:15 Prep
  • 0:15 Cook
  • 4 Servings


  • 1/2 cup fresh ricotta, at room temperature
  • 2 tablespoons double cream
  • 1 tablespoon icing sugar

Strawberry syrup

  • 350g strawberries, sliced
  • 3 tablespoon pure maple syrup

French toast

  • 4 large free-range eggs, lightly beaten
  • 3/4 cup full-cream milk
  • 4 x 2cm-thick slices braided brioche bread
  • 40g unsalted butter
  • Caster sugar, to sprinkle


  • 1
    To make ricotta cream, in a medium bowl, beat ricotta, cream and icing sugar until smooth.
  • 2
    To make the strawberry syrup, heat a large heavy frying pan over medium-high heat. Add the strawberries and maple syrup and cook for 1 min or until the strawberries soften just slightly and begin to release their juice to form a syrup. (Don’t let the strawberries cook too long or they will become mushy and lose their beautiful shape.) Remove from heat and keep warm.
  • 3
    To make the French toast, in a large rectangular baking dish, whisk the eggs and milk to blend. Place the bread slices in the egg mixture and soak, turning once, for 5 mins or until the bread has absorbed the egg mixture.
  • 4
    Divide the butter between 2 large heavy non-stick frying pans and heat over medium heat until the butter melts. Remove the bread slices from the baking dish and sprinkle 1 side liberally with caster sugar. Place the bread, sugar-side down, in the pans and cook for 2½ mins each side or until the bread is golden brown and heated through.
  • 5
    To serve, place 1 slice of French toast on each plate. Spoon the strawberry sauce over and serve with a dollop of ricotta cream.

Source: taste.com.au


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