Brioche French Toast with Lemon Ricotta and Warm Berries
Thick-cut brioche slices are dipped in egg and milk and fried until golden brown. Served with lemon ricotta and warm berries with maple syrup, a sweet and fresh brunch for a relaxed weekend.
By yumbelo · 4 servings · 25 minutes
Ingredients
- 8 pc Brioche slices
- 3 pc Eggs
- 250 ml Milk
- 2 tbsp Sugar
- 1 pack Vanilla sugar
- 1 tsp Cinnamon
- 1 pinch Salt
- 150 g Ricotta
- 1 pc Organic lemon (zest and juice)
- 250 g Mixed berries (fresh or frozen)
- 2 tbsp Maple syrup
- 2 tbsp Butter
Method
- Whisk the eggs with the milk, 1 tbsp sugar, vanilla sugar, cinnamon and a pinch of salt in a shallow dish.
- Beat the ricotta smooth with the lemon zest, 1 tbsp sugar and 1 tbsp lemon juice and chill.
- Warm the berries with 1 tbsp maple syrup and 1 tbsp lemon juice in a small saucepan over medium heat for 3 to 4 minutes, until juicy and soft. Keep warm.
- Briefly turn the brioche slices in the egg mixture so they soak it up, but do not let them fall apart.
- In a large pan, melt a quarter of the butter over medium heat until foaming. Fry two to three slices at a time for 2 to 3 minutes per side, until golden brown.
- Keep the finished slices warm and repeat with the remaining butter and the remaining slices.
- Plate the toast with the lemon ricotta and warm berries, drizzle with the remaining maple syrup and serve immediately.