Another beautiful sunny winter day. It’s Friday and the kids go back to school Monday! Don’t get me wrong, I enjoy spending time with them but it’s also okay to get back into a routine. It’s been a full week: lunch with friends; skiing; out for breakfast ; cooking with the children; and today brunch and sliding. Notice how most of it centers around food? Brunch at our house is typically the usual scrambled eggs, breakfast sausages, oven-roasted potatoes, toast and pancakes. So last night I was contemplating, what else can I make? I had a couple of containers of ricotta in the fridge that I still haven’t used, a container of strawberries and a challah bread in the freezer that I’ve been meaning to use. And then it came to me when I should have been falling asleep, I could make French toast sandwiches with the challah and stuff them with sweetened ricotta and strawberry compote. Perfect!
So I got to work early this morning. I took the challah out of the freezer and immediately made the strawberry compote so it would have time to cool slightly and thicken before I spread it on the challah. I don’t have much of a sweet tooth so I didn’t sweeten the strawberries very much. You can adjust the amount of sugar according to your taste. The same applies to the ricotta mixture. Next, I prepared the egg mixture to dredge the bread in and I was all set.
I must say the result was yummy. I, of course, made one without strawberries for certain picky eaters, I won’t say who! They quickly disappeared. I served the extra strawberry compote on the side for those who wanted to drizzle some on top. Definitely a keeper for future brunches.
Ricotta and Strawberry Stuffed French Toast
For strawberry compote:
- 1 cup strawberries quartered
- 2 tablespoons granulated sugar
- For ricotta mixture:
- 1 cup ricotta
- 2 teaspoons powdered sugar
For French toast:
- 8 slices challah bread I cut slices from the center of the loaf for wider, even sized slices
- 2 eggs beaten
- 1/4 cup milk
- 1/4 teaspoon cinnamon
- 1/2 teaspoon vanilla
- butter for cooking
- maple syrup for serving
- icing sugar for serving optional
- Start by preparing the strawberry compote. Wash, stem and quarter strawberries. Place in a small pan on medium heat and add sugar. Stir until sugar is dissolved. Simmer on medium heat for about 15 minutes until strawberries have broken down. Set aside to cool.
- In a small bowl, combine ricotta with the powdered sugar and stir. Set aside.
- Slice 8 slices of challah bread approximately 1 inch thick. In a shallow bowl combine 2 eggs with milk, cinnamon and vanilla.
- Set a large shallow frying pan on medium heat and melt 2 tablespoons of butter. Spread about 1/4 cup of ricotta and 2 tablespoons of strawberry compote on a slice of challah. Place another slice of challah on top and carefully dredge both sides of the sandwich in the egg mixture.
- Place in the hot pan and cook on 1 side until browned, about 2 minutes, and with a spatula turn and cook on the other side until browned. Repeat with remaining challah, adding extra butter to your pan as needed. I was able to fit 2 at a time in my frying pan.
- Serve hot, sprinkled with icing sugar, if desired, remaining strawberry compote and maple syrup.