Good Morning and Happy Wednesday, everyone!
Although I’ve been working pretty much non-stop since Monday and will more than likely be working through the weekend, as well- I did find some time this past Sunday to whip up a quick, easy, creative- and delicious- brunch recipe that I had been inspired by while browsing PUREWOW.
Ricotta in French Toast was something I’d never considered before- since i usually only put it in on my pizza or in my salads and lasagna- but I’m really glad I gave this a shot because it was so unbelievably sweet and tasty!
This recipe, which only takes about a half hour total to prep and assemble- is completely customizable, as well. You can use any type of berries and toppings you like- and it will taste incredible regardless!
WHAT YOU’LL NEED:
- 1½ cups whole milk
- 3 eggs
- 1 tablespoon vanilla extract
- 1 teaspoon cinnamon
- 8 small croissants
- Butter, for greasing
- Cinnamon sugar, for sprinkling (this is optional!)
- 1 cup whole milk ricotta cheese
- ¼ cup heavy cream
- 1 cup fresh berries (your choice! I used strawberries this time around.)
- Maple syrup, for serving
READY? HERE’S WHAT YOU DO:
- In a shallow, medium size bowl, whisk together the eggs, milk, vanilla, and cinnamon until combined. Dip the croissants into the egg mixture, allowing each side to sit for 1-2 minutes in the egg mixture.
- Heat a large skillet or griddle over medium heat and coat generously with butter. When the skillet is hot, cook the croissants in batches (do not overcrowd) until golden and crisp, 3 to 4 minutes per side. Remove and sprinkle with cinnamon sugar, if desired.
- In a mixing bowl, whip the cream until stiff peaks form. Gently fold in the ricotta. Stir in 1 tablespoon honey for added sweetness.
- Carefully slice open the croissants length-wise, and using a small spoon- fill each croissant with portions of the cream/ricotta mixture.
- In a small bowl, mash half the berries. Stir in the remaining whole berries. 5. Serve the french toast topped with additional ricotta, berries, and maple syrup.
This was another huge hit for me and my friends- who cleaned their plates and came around looking for seconds! I know I’ll be making this again- but I intend to find some more ricotta-filled recipes moving forward since it’s a much more universal ingredient than I previously gave it credit for!
But the morning is underway and I’m off to answer e-mails, voicemails, and maybe sneak in a nap under my desk- but you didn’t read that and you certainly won’t tell anyone- right?
Have a great “Hump Day”, everyone!
– Ashley –