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| Ricotta Filled Croissant (French Toast) |
6 small croissants
1 small container whole ricotta, drained overnight
4 tablespoons whole milk, or almond milk
Zest 1 orange
4 tablespoon sugar
2 teaspoons rum, optional
2-4 tablespoons unsalted butter, divided
4 tablespoons whole milk, or almond milk
Zest 1 orange
4 tablespoon sugar
2 teaspoons rum, optional
2-4 tablespoons unsalted butter, divided
1 pint fresh strawberries, washed, dried, diced (some whole for decoration)
2 large eggs, lightly beaten
2 teaspoons vanilla extract, divided
Powdered sugar for decorating
In a bowl add the ricotta, zest, sugar, and 1 teaspoon vanilla; mix well until creamy. Add the diced strawberries.
With a sharp knife cut the croissant in the center leaving the ends uncut (pockets to be filled). Fill each croissant with the ricotta mixture. Do not overfill, or the filling may come out during cooking.
In a deep dish, add the eggs, milk, 1 teaspoon vanilla, and rum if using. Mix well.
Heat a large skillet with a little butter. Dip each croissant in the egg mixture; cook in the skillet on medium heat until just golden on both sides, turning only once. Transfer to a serving dish.
Continue cooking the rest of the French toast using the butter as needed in the skillet and not all at once. When ready, sprinkle with powdered sugar or honey, and fresh sliced strawberries on top.
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| Straining the ricotta |
I recently was asked to do French toast for a brunch. I wanted to come up with an Italian version that is slightly enriched from the classic French toast recipe. I decided to stuff them first with fresh strawberries and mascarpone; however after testing with ricotta I found it to be lighter and more delicious. This recipe is easy to prepare and I serve it not just for brunch, as a dessert as well.
