Ricotta-Stuffed French Toast for Two
By Amanda LuchtelPublished on December 16, 2021
Time
35 minutes
Yield
Serves 2
Ingredients
Before You Begin
We developed this recipe with Arnold Country White Bread. You can substitute fresh orange juice for the sweet Marsala and/or chopped salted almonds for the pistachios, if preferred.
Instructions
- Combine ricotta, sugar, and orange zest in bowl. Spread mixture evenly on 2 bread slices. Top with remaining bread slices, pressing down gently, to form 2 sandwiches.
- Beat milk, egg, vanilla, and ⅛ teaspoon salt with fork in 8-inch square baking dish until combined. Soak sandwiches in milk mixture until saturated but not falling apart, about 20 seconds per side.
- Melt 2 tablespoons butter in 12-inch nonstick skillet over medium heat. Using firm slotted spatula, pick up each sandwich, allow excess milk mixture to drip off, and place in skillet. Cook until deep golden brown on both sides, 3 to 5 minutes per side. Transfer French toast to individual plates. Wipe out skillet with paper towels.
- Add pistachios, remaining ⅛ teaspoon salt, and remaining 2 tablespoons butter to now-empty skillet and cook over medium heat until pistachios are toasted, about 3 minutes. Stir in honey, Marsala, and cinnamon and bring to simmer. Spoon sauce evenly over French toast. Dust with extra sugar and serve immediately.
Time
35 minutesYield
Serves 2Ingredients
Test Kitchen Techniques
Ingredients
Test Kitchen Techniques
Ingredients
Test Kitchen Techniques
Why This Recipe Works
This creative, elevated version of a classic breakfast dish was inspired by the flavors of creamy cannoli and pistachio baklava (that's been saturated in orange blossom water and honey). We started by making a filling of creamy ricotta cheese scented with bright orange zest and sweetened with a bit of confectioners' sugar. We spread the filling between slices of hearty white sandwich bread and soaked the sandwiches in the classic mixture of egg and milk for a firm but custardy interior once cooked. After cooking the sandwiches in a little melted butter, we toasted some chopped salted pistachios in more butter and sprinkled them with a little extra salt. We then added in a glug of honey, a pinch of cinnamon, and a splash of Marsala wine to fortify the floral honey flavors. We used this warm and nutty syrup to coat every last golden-brown bite of this delectable confection and dusted the French toast liberally with confectioners' sugar before serving.
Before You Begin
We developed this recipe with Arnold Country White Bread. You can substitute fresh orange juice for the sweet Marsala and/or chopped salted almonds for the pistachios, if preferred.
Instructions
- Combine ricotta, sugar, and orange zest in bowl. Spread mixture evenly on 2 bread slices. Top with remaining bread slices, pressing down gently, to form 2 sandwiches.
- Beat milk, egg, vanilla, and ⅛ teaspoon salt with fork in 8-inch square baking dish until combined. Soak sandwiches in milk mixture until saturated but not falling apart, about 20 seconds per side.
- Melt 2 tablespoons butter in 12-inch nonstick skillet over medium heat. Using firm slotted spatula, pick up each sandwich, allow excess milk mixture to drip off, and place in skillet. Cook until deep golden brown on both sides, 3 to 5 minutes per side. Transfer French toast to individual plates. Wipe out skillet with paper towels.
- Add pistachios, remaining ⅛ teaspoon salt, and remaining 2 tablespoons butter to now-empty skillet and cook over medium heat until pistachios are toasted, about 3 minutes. Stir in honey, Marsala, and cinnamon and bring to simmer. Spoon sauce evenly over French toast. Dust with extra sugar and serve immediately.
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