Brioche French Toast with Raspberry Compote & Whipped Ricotta
Author
Ingredients
- 8 slices of brioche bread
1 cup milk
- 4 eggs
- 1 tsp vanilla
- lemon zest (about 1/2 to 1 tsp)
- 1 12 oz bag of frozen raspberries (or 2 1/2 cups)
- 1 tsp vanilla
- 1 tbsp lemon juice
- 1/2 tbsp honey
- 8 basil leaves, finely chopped
- 1/2 tsp lemon zest
16 oz ricotta (or 1 1/2 cups)
1/8 cup honey
- 1/2 tsp vanilla
- 1 tsp lemon juice
Raspberry Compote
Whipped Ricotta
Directions
In a shallow bowl, whisk together milk, eggs, vanilla, and lemon zest
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
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
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.
- 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!
