Lemon Ricotta French Toast

Breakfasts

Treat yourself to a bright, bakery-worthy breakfast with this Lemon Ricotta French Toast

 

Ingredients:

Whipped Lemon Ricotta

  • ½ cup confectioners’ sugar
  • 1 cup whole milk ricotta
  • Zest and juice of 1 lemon (2–3 Tbsp juice)
  • ½ tsp lemon oil
  • ½ cup heavy cream
  • 3 cups sliced strawberries

French Toast

  • 2 large eggs
  • ½ cup milk
  • 2 Tbsp sugar
  • 1 tsp vanilla
  • 1 Tbsp butter
  • 6 thick-cut slices of La Brea Bakery French Bread (about 1½”)

 

Instructions:

 

In a food processor, blend sugar, ricotta, lemon zest, juice, and oil until smooth (15–20 sec). Transfer to a bowl. Then, in a chilled bowl, whip cream to stiff peaks; gently fold into ricotta mixture. Chill 1 hour.

In a shallow dish, whisk eggs, milk, sugar, and vanilla.

Heat griddle over medium, melt butter. Dip bread in egg mixture for 15 sec per side. Cook on griddle until golden, about 4–5 min per side.

Serve topped with whipped lemon ricotta and sliced strawberries.