Keeping a can of frozen orange juice concentrate in the freezer means you can make more than just orange juice. Try it in a variety of orange-flavored recipes.
Lemon-Ricotta Stuffed French Toast
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- #39190
serves/makes:
ready in:
under 30 minutes
under 30 minutes
2 reviews
1 comment
ingredients
BUTTER
5 large strawberries, sliced
1 teaspoon sugar
4 tablespoons unsalted butter, at room temperature
FRENCH TOAST
1/2 cup ricotta cheese
1 teaspoon lemon zest
1/2 teaspoon fresh lemon juice
1 1/2 teaspoon sugar
3 large eggs, PLUS"PLUS" means this ingredient in addition to the one on the next line, often with divided uses
2 large egg yolks
1/2 cup heavy cream
1 tablespoon pancake syrup
1/4 teaspoon salt
1 teaspoon vanilla extract
8 slices bread (thick sliced or texas toast style)
directions
For butter: Pulse 1/4 cup of strawberries and sugar in food processor to chop. Add butter and process until well combined, about 1 minute. Scrape onto sheet of plastic wrap and form 3-1/2-inch log. Wrap and chill in freezer until firm, about 15 minutes.
For French toast: Combine ricotta cheese, lemon zest, lemon juice and sugar in mixing bowl. Whisk together eggs, cream, salt, syrup and vanilla in another bowl. Pour egg mixture into wide shallow bowl.
Whisk yolks in bowl. Lay bread onto clean work surface. Paint inside edges of each slice with egg yolks. Place 2 tablespoons ricotta mixture in center of slices. Cover with remaining slices, yolk-coated edges down, gently pressing slices together. Dip slices into egg and cream mixture until saturated.
Heat griddle over medium heat. Butter, or coat with cooking spray. Cook slices until golden brown, about 3 minutes per side. Serve with remaining strawberries, pat of strawberry butter and pancake syrup, if using.
added by
Dominque
nutrition data
575 calories, 36 grams fat, 48 grams carbohydrates, 16 grams protein per serving.
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reviews & comments
October 31, 2010
Incredible!!
April 25, 2009
This recipe was fantastic! I halved it to test it by myself with some substitutions (less egg, milk & butter for heavy cream & extra lemon concentrate rather than zest as well as added cinnamon & nutmeg to the egg mixture -- College student's make due with what we have!). I was very impressed, but a little concerned with whether or not the egg on the inside of the stacks gets cooked at all - but it was so delicious that I'm not sure that I care that much (at least not yet...) I would highly recommend this recipe!
This recipe was exceptional. I made it for 50 people and wound up with a bathtubful of extra egg-cream mixture (a slight exaggerration) however I realize I need to work on coming up with a more appropriate amount. There was a platter of french toast left-over which got covered and put into the fridge. The following day everyone ran for the fridge to grab a few pieces to put in the microwave. It was terrific!