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Best Ever French Toast with Lemon Ricotta Cream



French toast is the ultimate weekend treat that I started to make when I was a kid.  This version is way more sophisticated and surprisingly easy to make. For best results timing is key, so prepare the cream first and once you are ready to fry you can begin dipping in the egg mixture.     

Ingredients:

  • 4 eggs
  • ¾  cup whole milk (175 ml)
  • 1/2 cup 18 % cream (125 ml)
  • 1/2 tsp. ground cinnamon (2 ml)
  • Pinch cloves
  • Ricotta cream :
  • 1/3 cup drained ricotta (80 ml)
  • Grated zest of 1 lemon
  • ½ cup plain whipped cream (125 ml)
  • 8 thick slices challah bread,
  • 3 Tbsp. butter (45 ml) 
  • 1 pomegranate, seeds only for garnishing
  • Maple syrup, for serving

Directions:

  1. In a shallow baking dish whisk together the eggs, milk, cream and spices. Set aside.
  2. Whip some plain 35 % cream and fold in the ricotta and lemon zest.  Chill until ready to serve.
  3. Lay 4 slices of  bread into egg mixture. Once last one is in, go to the first one you put in and flip it over.  Repeat with last 3 slices.  Remove dipped slices and let stand on a baking sheet until butter is hot and ready to fry. The longer the bread soaks or sits the more moist it will be in the centre.
  4. Meanwhile, heat half the butter in a nonstick frying pan over medium setting.  When butter stops bubbling place the four slices of dipped bread into pan. Fry for about 2 minutes per side or until golden brown and crisp on the outside.  While toast is frying start dipping the other four slices of bread as before.   Transfer toast to baking sheet and keep warm in oven if desired. 
  5. Melt the remaining butter and repeat with last 4 slices of toast.
  6. Serve with a dollop of ricotta cream , pomegranate seeds and maple syrup.

Serves 4     

Monday, November 19, 2012

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