Directions

1. In a shallow bowl, whisk together milk, eggs, vanilla, and lemon zest

2. Add a little butter to a pan over low-medium heat. Dip your brioche into the milk mixture, flip, and then transfer to pan. Cook until both sides are lightly golden

Raspberry Compote

1. In a small saucepan, add raspberries over low heat. Using a fork, mash up the raspberries. Add in vanilla, honey, lemon juice, lemon zest, and basil. Stir until well combined

Whipped Ricotta

1. Add ricotta to a bowl and whip for 2 min using a hand mixer (or stand mixer) Ricotta should be light and airy. Add in honey, vanilla, and lemon juice and whip for one more minute.

2. To serve: use a spatula to spread some whipped ricotta on a plate. Add pieces of French toast and pour raspberry compote over the bread. Top with fresh blueberries, lemon zest, basil, and a sprinkle of powdered sugar. Enjoy!