Last Sunday, I felt like having French Toast for breakfast. Now, to ‘feel this’ is a big deal as I’m not too big on foods like this. They seem too heavy for my tummy even though those first 2 bites are to die for. Now I’ve shared with you several types of French Toast recipes from Stuffed French Toast to Savory French Toast Roll ups.
This time I wanted something light and different. I wasn’t feeling the whole maple syrup thing.
Like, honestly, I thought about doing a post just on the Whipped Lemon Ricotta, but instead, I opted to go with how you can use this, so stay tuned for more recipes featuring this amazing stuff!
Now normally when I make “regular” French Toast I add in brown sugar and cinnamon. They seem to marry beautifully with maple syrup. However, this time, since I wasn’t using the syrup and the topping was more citrus-based, I didn’t think the brown sugar and cinnamon would go.
Therefore, I opted for regular sugar and am thrilled that I did. The toast, when it cooked on the griddle, caramelized a bit, which made it just slightly crunchy but still soft enough that you really didn’t need a knife to cut it.
While the bread was cooking, I cut up a ton of strawberries. I had picked up 4 pounds the day before at Sam’s Club for $3.50. Yeah, you read that right! These things were GORGEOUS and unbelievably sweet.
Now I know myself and know how much I can eat. By looking at the plate, that’s a pretty big portion (or a starter snack for the man), but by God, I was going to give this thing the old college try!
Finally, the French Toast was done, and my plate was prepped. First off, let’s talk about the visual aspect. I think this dish is just visually gorgeous! Granted, I know squat about photography, settings, and what not, nor am I a designer. I just know what appeals to me (and I hope to you as well). This dish just awed me.
The color contrasts just seemed to pop. It’s funny that as I was going through the photos, I was captivated by these. They, at least to me, were “pretty”.
Now, normally, when I create a recipe and do a photo shoot, I will make a very small dish for me to try before I plate and set up, but with this dish, I went full tilt. This was my plate of food. I honestly think this was the fastest photo shoot I have ever done.
Typically, when I do a photo shoot, by the time I get to my food, it’s either lukewarm or cold. This puppy was still warm and toasty while chilling the whipped lemon ricotta. I worked that fast! Click Click Click… Buddha needed fed!
Thankfully, Mr. Fantabulous was out like a light, and I got to enjoy this all to myself with closed eyes doing the Mmm Mmm Mmm dance. I was about a 1/4 of the way through this, and yes, getting pretty full, when my darling husband paddled his sexy booty out to the kitchen.
What started off as a yawned “Morning baby” quickly turned into a perky “HEY what’s that??? Do I get some? Let me try yours. Oh you’re not going to finish that.”… and off went my fork and plate to the bedroom with him. I sat there for maybe 15 seconds, stupefied by what just happened, but then just shrugged it off as part of the ‘norm’ in my house. LOL
So do yourself a favor and make this. Go grownup with this French Toast and move beyond the maple syrup standard. Trust me, soon you’ll be doing the Mmm Mmm Mmm Dance in your kitchen, too!
PrintFrench Toast with Whipped Lemon Ricotta and Strawberries
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Ingredients
French Toast
- 2 large eggs
- 1/2 cup milk
- 2 tablespoon sugar
- 1 teaspoon vanilla
- 1 tablespoon butter
- 6 slices of thick cut bread (1 1/2” thick) – I opted for brioche
Whipped Lemon Ricotta
- 1/2 cup confectioners’ sugar
- 1 cup whole milk ricotta
- Zest of a whole lemon
- Juice of a whole lemon (about 2-3 tablespoon)
- 1/2 teaspoon lemon oil
- 1/2 cup heavy whipping cream
- 3 cups sliced strawberries
Instructions
- Make the Whipped Lemon Ricotta by putting in a food processor the sugar, ricotta, lemon zest, lemon juice and lemon oil.
- Processor for 15-20 seconds or until thick and smooth.
- Transfer the mixture to a bowl.
- In a separate cold bowl (with cold beaters) whip the cream until stiff peaks form.
- Gently fold in the cream until combined.
- Cover and chill for 1 hour.
- Make the French Toast by placing the eggs, milk, sugar and vanilla in a pie pan and whisking.
- Heat a griddle pan over medium heat.
- Melt the butter.
- Place each piece of bread in the egg mixture for 15 seconds per side. *Note: only coat the ones you can fit on the griddle pan. If you need to work in batches, then wait to coat the next one when you have room on the griddle to place it.
- Place on the griddle and cook until golden brown on each side ~4-5 minutes.
- Top with several dollops of the whipped lemon ricotta and sliced berries.
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