French Toast with Ricotta and Fruit Preserves
Photography Aaron McLean.
Ideally use a fruit preserve that contains whole pieces of fruit, such as the black cherry we have used here.
Serves: 4
INGREDIENTS
8 x 1 cm thick slices brioche
1⁄2 cup firm ricotta cheese
1/3 cup thick fruit preserves
2 free-range eggs
1 cup milk
1⁄2 cup cream
2 tablespoons caster sugar
1⁄2 teaspoon vanilla extract
pinch of salt
butter
icing sugar for dusting
maple syrup for drizzling
METHOD
Spread 4 slices of brioche with ricotta and spread the remaining 4 slices with preserves. Close the sandwiches, gently pressing together.
Whisk the eggs, milk, cream, sugar, vanilla and salt in a shallow dish. Dip both sides of the sandwiches in the egg mixture until well coated and the soaking mixture has been absorbed.
Melt a knob of butter in a large non-stick sauté pan and fry the sandwiches on both sides until deeply golden and crisp. Cut the sandwiches in half and transfer to serving plates. Dust with icing sugar and drizzle with maple syrup or serve on the side in a small jug. Serve immediately.
Keep up to date with
dish weekly recipes,
food news, and events.
Related Content
latest issue:
127
In Dream Escape, we journey from Japan and Morocco to Italy, India and beyond, sharing recipes inspired by travel, heritage and comfort. We celebrate the champions of the Outstanding Food Producer Awards, explore the stories and recipes of chefs shaped by their cultural roots, and warm up with everything from West African soups and slow-braised lamb to porchetta, butter chicken and beef noodle soup. Alongside destination menus, Scandinavian sweets and cosy pub classics, Chrisanne Terblanche shares her favourite street-side dining spots in Bangkok, while Yvonne Lorkin explores red wine varietals. This issue, we invite you to slow down, turn the pages and escape through food.