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French toast with ricotta cream and strawberry syrup
French toast with ricotta cream and strawberry syrup
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Prep Time:
15 minutes
Cook Time:
15 minutes
Total Time:
30 minutes
Indulge in Curtis Stone's decadent French toast with ricotta cream and strawberry syrup.
Ingredients:
  • 120.00 gm fresh ricotta, at room temperature
  • 40.40 gm double cream
  • 12.00 gm icing sugar
  • 350g strawberries, sliced
  • 81.00 gm pure maple syrup
  • 4 large free-range eggs, lightly beaten
  • 193.13 gm full-cream milk
  • 4 x 2cm-thick slices braided brioche bread
  • 40g unsalted butter
  • Caster sugar, to sprinkle
Instructions:
  • In a medium bowl, whip together ricotta, cream, and icing sugar until creamy.
  • In a large heavy frying pan over medium-high heat, combine strawberries and maple syrup. Cook for 1 minute until strawberries slightly soften and release juice to create a syrup, being careful not to overcook and maintain their shape. Remove from heat and keep warm.
  • In a large baking dish, combine eggs and milk thoroughly. Dip bread slices into the mixture, ensuring they soak evenly for 5 minutes until fully coated.
  • Split the butter evenly between 2 large heavy non-stick frying pans and melt over medium heat. Take the bread slices out of the baking dish and generously sprinkle one side with caster sugar. Place the bread, sugar-side down, in the pans and cook for 2½ minutes on each side until golden brown and heated through.
  • Place a slice of French toast on each plate, drizzle with strawberry sauce, and top with a dollop of ricotta cream before serving.

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