French Toast with Ricotta and Fruit Preserves
Photography by 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.
Related Content
latest issue:
Issue #122
Our latest of dish is an absolute bumper issue, packed with over 70 recipes! We start by chatting with the MasterChef Australia judges and Kiwi contestant Ben Mcdonald before cooking up the very best of what’s in season. Then we make freezer meals easy and delicious with double-batch cooking. Next up we share some of our faves including Pretzel-crumbed Chicken Schnitty and French Onion Soup Mac and Cheese. Then we whip up warming curries, tempting dinners for two, epic sides like our Parmesan-crusted Roasted Potatoes, and crowd pleasers like our cover-star Miso French Onion Chicken. We finish up with irresistible sweet treats and a run-down of top Aussie shiraz!