Is there anything better than breakfast in bed?
Today is Matt’s birthday and I wanted to make something special. (Really, I think maybe I just wanted an excuse to indulge.) Dry, creamy ricotta is seriously so good I can’t even. With some fancy plating and a dusting of powdered sugar, this breakfast looks like you spent a lot more time on it.
The light ricotta, tart raspberries and fluffy challah bread make for a seriously airy and still-feel-cute-in-your-sexy-loungewear breakfast in bed. I served mine on a breakfast tray with some prosecco+oj and 2 lattes because I just couldn’t help myself. Like I said, I wanted to indulge. Oh, and a card because yeah the whole reason I’m doing this is for a birthday, right.
He literally said “Did you order this?”
Ricotta & Raspberry Stuffed French Toast
- 4 slices of thickly sliced challah bread
- 1 egg
- powdered sugar for dusting
- 2 tbsp raw honey or maple syrup
- 2 tbsp (just a splash or two) milk
- 1/2 cup (some serious spreading) whole milk ricotta
- pint of raspberries or any fruit you like
- just a sliver or two of butter and olive oil.
Heat a skillet to medium-low with a little butter and a quick spray of olive oil. Crack one egg and a splash or two of milk in a mixing bowl, whisk lightly and set aside. Spread fresh ricotta on 4 slices of bread. Add fresh raspberries on top of ricotta and arrange slices into 2 sandwiches. Dip each sandwich in the mixing bowl, flip to cover both sides. When the butter is foamy, add sandwiches to skillet and cook for a few minutes on each side. Try not to move the sandwiches on the skillet to achieve that pretty browning on the french toast. When both sides are cooked (Mmm and you will smell it!) transfer to serving plate. Carefully cut each sandwich in half, dust with powdered sugar and top with raw honey and/or any topping you like.
The variations are deliciously endless..I need someone else to have a birthday so I can try a tiramisu French Toast. Right!? So good.