#shorts
This Ricotta Stuffed French Toast from chef Tracy Malechek-Ezekiel elevates a beloved breakfast classic. Tracy takes French Toast to a new level of sophistication, perfect for lingering weekend mornings or a fancy brunch. This recipe pairs the creamy delicacy of ricotta filling that is subtly enhanced with lemon zest, with the crisp, golden exterior of sourdough bread. The custard mixture is rich with whole milk, heavy cream, and a whisper of vanilla. This ensures each slice is decadently rich and flavorful, with hints of cinnamon adding a warm, spicy note.
Get the printable recipe: https://californiaprunes.org/recipe/tracy-malechek-ezekiels-ricotta-stuffed-french-toast/
INGREDIENTS:
Ricotta Filling:
3/4 cup ricotta
1 each lemon’s zest
pinch kosher Salt
pinch sugar
French toast “custard”:
2 eggs
1 cup whole milk
1 cup heavy cream
1/2 tsp vanilla
1 TBSP sugar
pinch kosher Salt
2 tsp cinnamon ground
Prune compote:
1 3/4 cups Prunes 250g
1/4 cup Sugar 50g
2 tsp Corn starch
2-3 TBSP Orange juice juice from one orange
1 cup Water
1/4 tsp Kosher salt
1/4 tsp Cinnamon
1/4 tsp Ginger
1/8 tsp All spice
To assemble and serve:
8 pieces of thinly sliced sourdough 1/4 in thick
1 Lemon
½ cup Powdered sugar
Maple syrup
4 sprigs of fresh thyme picked
¼ cup Toasted Walnuts roughly chopped
Finishing salt like Jacobson or Maldon
INSTRUCTIONS
Make the ricotta filling:
Mix all in a small bowl.
Make the custard:
In a 9 x 13″ (23 x 33cm) baking pan, whisk eggs until fully mixed. Then, mix in the remaining ingredients.
Make the compote:
Bring orange juice and corn starch to a boil on high, whisking often to remove white lumps.
Add the remaining ingredients and cook at medium low for 15-20 minutes or until sauce becomes thick, jammy and prunes start to break down.
Note: If at any point the compote becomes too thick, give it a splash of water.
Assembly:
Place all 8 pieces of sourdough on a sheet tray or work surface. Divide ricotta between 4 pieces of bread and top with the other side of bread so it looks like a ricotta “sandwich”.
Heat a large non-stick pan or a griddle to medium high heat.
Dip each sandwich in the egg custard so it’s fully dipped but don’t leave it in for more than a minute otherwise it might get soggy.
Cook French toast, in batches (unless you have a large griddle) about 1-2 minutes, each side, until each side of bread is golden brown.
Divide each French toast between 4 plates, top with prune compote, micro-planed lemon, picked thyme, sprinkle powdered sugar shaken with a sieve or sifter, a small pinch of finishing salt and drizzle with maple syrup.
@cagrown #frenchtoast #stuffedfrenchtoast #frenchtoastrecipe
Forget the French toast of your childhood.
This recipe from Chef Tracy Malachek-Ezekiel
is far more grown-up. Fresh sourdough is sliced
and stuffed with lemony ricotta before dredging
in a cinnamon custard, then griddled and topped
with a prune compote that’s warm with flavors
of ginger and all spice. Each bite is hearty
and comforting and magically smile-inducing.