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Cinnamon French Toast with Ricotta Filling

Source of Recipe


Adapted from "Macrina Bakery & Cafe Cookbook"






List of Ingredients



• -- For the Filling --
  
• 1 cup ricotta cheese
  
• 2 Tbsp granulated sugar
  
• 1 Tbsp freshly grated lemon zest
  
• .
  
• -- For the Topping --
  
• 1/2 cup light brown sugar
  
• 1/2 cup granulated sugar
  
• 2 Tbsp cinnamon
  
• 1/2 tsp ground nutmeg
  
• 8 Tbsp (1 stick) unsalted butter, at room temperature
  
• 1/4 cup pure maple syrup
  
• .
  
• -- For the French Toast --
  
• 3 eggs
  
• 1 tsp pure vanilla extract
  
• 1 Tbsp light brown sugar
  
• 2-1/2 cups whole milk
  
• 1 loaf brioche or other bread
  
• 1/4 cup canola oil
  
• .
  
• 4 sprigs fresh mint
  
• Powdered sugar
  






Instructions



1. For the filling:
   Combine ricotta, sugar and lemon zest in a medium bowl. Mix well and set aside. The filling can be made in advance and stored, covered, in the refrigerator for up to 2 days.
   
   
2. For the topping:
   Combine all of the ingredients in a small saucepan and place over medium heat. Stir frequently until butter is melted and all of the ingredients are combined, about 2 minutes. Set aside.
   
   
3. For the French Toast:
   Combine eggs, vanilla extract, brown sugar and milk in a medium bowl. Mix with a whisk, then pour into a shallow baking pan. Cut 4 generous (about 1-1/2 inches thick) slices from the brioche loaf. Using a sharp knife, cut a pocket into the side of each slice. Try not to cut all the way through the slices. Fill each pocket with one-quarter of the ricotta filling, taking care not to tear through the bread.
   
   
4. Preheat oven to 400° F. Line a rimmed baking sheet with parchment paper. Preheat a large sauté pan over medium heat and add half of the canola oil. Gently dredge 2 slices of the stuffed brioche in the pan of batter, making sure all sides are evenly coated. Lay slices in the preheated pan and cook until both sides are golden brown; transfer them to the prepared baking sheet. Add remaining canola oil to the sauté pan, and repeat process with remaining slices. Spoon the warm cinnamon topping onto the browned slices of French toast and bake on center oven rack for about 5 minutes, until topping starts to bubble at the edges and a thin crust has formed on top of the bread.
   
   
5. Place French toast on 4 plates and top with fresh mint. Using a spoon, scoop any remaining cinnamon glaze off the baking sheet and drizzle it over the French toast. Dust with a little powdered sugar, and serve.
   
   Serves 4