Strawberry Lemon Ricotta French Toast
Ingredients
- 1 loaf French Brioche Bread, sliced
- 16 oz light ricotta cheese
- 1 lemon, zested
- 1/4 cup powdered sugar, plus some to dust
- 1 cup chopped strawberries, plus some to garnish
- 6 eggs
- 1/2 cup almond milk
- 2 tsp vanilla, divided
- Pinch of salt
- Coconut sugar to dust
Instructions
- Preheat oven to 350 degrees. Grease an 8X8 pan and set aside.
- In a medium mixing bowl, combine ricotta, powdered sugar, lemon zest, vanilla, salt, and strawberries. Refrigerate until ready to use.
- Whisk together eggs, milk, remaining vanilla, and a pinch of salt. Pout into a wide bowl.
- Cut each piece of bread diagonally and dip each side into the egg mixture—make sure both sides are fully coated. Next, place 1/4 cup of ricotta in between the bread and lightly sandwich together. Place in pan so that the pointed corner is facing up. Repeat until pan is full—you may have a piece or two of bread left over.
- Pour remaining egg mixture over the French toast. Sprinkle with a dusting of coconut or cane sugar, cover with foil, and place in oven for 20 minutes. After 20 minutes, remove foil and bake for another 10-15 minutes; make sure the egg in the center is fully cooked through.
- Serve hot with powdered sugar and fresh strawberries!
Notes
reposted from March 2019