French Toast with Maple Ricotta and Raspberries

French toast with maple ricotta, raspberries and basil styled on a white plate on a wooden crate

5 from 2 votes

French Toast with Maple Ricotta and Raspberries

Quick to make, and tasting just as beautiful as it looks, our French Toast with Maple Ricotta, Raspberries and Basil is the perfect bed in breakfast that incorporates everything you could want in a brunch in one delicious bite. Using baguette slices, and a thick ricotta topping with mashed berries, makes for an easy and clean eating meal. Add coffee and mimosas to the mix, and this dish will have you in bed all day long

Prep Time10

Cook Time10

Course: Brunch, Food + Drink

Cuisine: French Inspired, north american

Servings: servings

Calories: 395kcal

Author: Philip Lago and Mystique Mattai

Ingredients

½ baguette long diagonal slices
2 eggs large
¼ cup milk
½ teaspoon vanilla
¼ teaspoon cinnamon
⅛ teaspoon salt
¼ cup ricotta cheese
2 tablespoon maple syrup
1 cup fresh raspberries divided
8 small basil leaves
1 teaspoon icing sugar
1 tablespoon butter

Instructions

Preheat oven to 200°.
In a large shallow dish, beat together the eggs, milk, vanilla, cinnamon, and salt. Place the bread in the pan to soak, for 30 secs, then flip and allow to soak for an additional 2-3 minutes.
Heat a skillet to medium heat with butter. Once the butter begins to bubble, place 3 slices of french toast in the pan and cook for 3 minutes, until browned. Flip and cook for an additional 3 minutes. Remove and place in the oven, then cook the second batch of french toast.
While the french toast is cooking, mix the ricotta and maple syrup in a small bowl, then set aside. In another small bowl, mash together ½ cup raspberries and 2 basil leaves.
To serve, spread a large dollop of ricotta on the toast, then coat with a tablespoon of mash raspberries. Sprinkle with the basil and a few fresh raspberries, then dust with icing sugar.

Nutrition