Pat has a DELICIOUS new recipe for you! Brioche French Toast with Raspberry-Lemon-Basil Sauce and Whipped Ricotta. This is SO good and is the perfect breakfast/dessert dish for summer!
Author: Isabel Regehr
Ingredients
8 slices of brioche bread
1 C milk
4 eggs
1 tsp vanilla
lemon zest (about 1/2 to 1 tsp)
Raspberry Sauce
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
Whipped Ricotta
16 oz ricotta (or 1 1/2 C)
1/8 C honey
1/2 tsp vanilla
1 tsp lemon juice
Directions
In a shallow bowl (I used a pie dish), 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.
Make the raspberry sauce. 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. You should have a thick sauce!
Make the 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!
