Categories: Breakfast
Ingredients
- For the Whipped Ricotta Topping:
- 2 cups ricotta cheese
- 6 tbsp. heavy cream
- 1/4 cup honey
- 1/2 tsp vanilla extract
- 1/4 tsp ground cinnamon
- For the Honey Butter Syrup:
- 1/4 cup honey
- 4 tbsp. butter
- 1/4 tsp vanilla extract
- Kosher salt
- For the French Toast:
- 12 inch loaf day-old challah or brioche
- 4 eggs
- 1 3/4 cups whole milk
- 1/4 cup heavy cream
- 1 tsp vanilla extract
- Kosher salt
- Dash of grated nutmeg
- Butter, for the skillet
Directions
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Make the Whipped Ricotta Topping: In a large bowl, combine the ricotta, cream, honey, vanilla and cinnamon and whisk until everything fluffs up a bit, 30 seconds to 1 minute. Cover and chill.
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Make the Honey Butter Syrup: In a small saucepan, combine the honey, butter, vanilla and a few pinches of salt and heat over low heat until the mixture begins to bubble. Remove from the heat. Stir to recombine and cover to keep warm.
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Make the French Toast: Cut the bread into slices 2 inches thick. In an 8-inch square baking dish, whisk the eggs, milk, cream, vanilla, a few pinches of salt, and nutmeg. Dip each piece of bread in the egg mixture for 10 seconds per side if you want light, fluffier French toast, or 20-30 seconds per side for creamer, more custardy and undercooked-in-a-good way centers. Put the slices of bread on a baking sheet.
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Heat a large skillet or griddle over medium-low heat. Grease the skillet generously with butter and add as many slices of bread as will fit comfortably in one layer. Cook until the bread is golden and toasty, about 5 minutes per side. Repeat with remaining bread, greasing the skillet again between batches.
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Divide the French toast among plates, dollop with ricotta, and drizzle with syrup.