Ricotta Stuffed French Toast with Grape Syrup
Ingredients
For syrup:
- 2 cups 100% grape juice
- 2 tbsp cornstarch dissolved in 2-3 tablespoons water
For french toast:
- 4 eggs beaten
- 1/2 cup unsweetened coconut milk
- 2 tbsp sugar
- 1 tsp cinnamon
- 1 1/2 tsp vanilla extract
- pinch nutmeg
- 8 thick slices brioche
- 1 cup ricotta cheese full fat
- 1 tbsp butter
Instructions
- In a small pot, stir together grape juice and cornstarch dissolved in water. Set to medium heat and cook, stirring almost constantly, until bubbling. Cook about 3 minutes more until slightly thickened, making sure it doesn’t bubble over. Turn off heat and let sit. It will thicken a little more as it cools.
- In a large bowl, whisk together eggs, coconut milk, sugar, cinnamon, vanilla and nutmeg.
- Pull a little bit of bread out of the center of each slice of bread, making a little well, being careful not to make a hole. Scoop about ¼ cup ricotta cheese in the well of four of the slices. Top with the other slice of bread.
- Heat the butter in a large skillet on medium heat. Swirl to coat the pan.
- Dip the “sandwiches” into the egg mixture on each side, pressing down slightly so it soaks up the liquid. Add to the hot pan and cook about 4-5 minutes until golden brown. Flip and cook 4-5 minutes on the other side
- Serve warm, drizzled with syrup.
Notes
This recipe was contributed by Rachael Wallace Hartley from Avocado A Day Nutrition, as part of the Healthy Aperture blogger partnership.
