Morning Table · American
Cinnamon French Toast with Ricotta and Fresh Berries
Thick bread slices soak up a cinnamon custard and fry to a deep, caramelized crust. A dollop of honeyed ricotta melts slightly into the warm toast, while strawberries, blueberries and a drift of powdered sugar keep every forkful fresh.
Test kitchen note: Use bread that is a day or two old; it drinks in the custard without collapsing and gives you a creamy center.
Method 6 steps
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Stir the ricotta with honey and set aside at room temperature.
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Whisk eggs, milk, cinnamon and sugar in a shallow dish until no streaks of egg remain.
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Soak each bread slice for about 20 seconds per side so it is saturated but still holds its shape.
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Melt the butter in a large skillet over medium heat and fry the slices 3 to 4 minutes per side until deeply browned.
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Overlap two slices on each plate and spoon the honey ricotta onto the center.
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Top with strawberries and blueberries, drizzle with maple syrup and dust with powdered sugar.
That is the whole pie. Enjoy every slice.
Pairs well with
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