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We’ve never thought French toast needed more than a drizzle of maple syrup to satisfy our morning sweet tooth. But now that we’ve had chef David LeFevre’s version, we know you can take the brunch favorite to a more indulgent level. At his Manhattan Beach restaurant, Manhattan Beach Post, the chef stuffs his French toast with house-made ricotta, then tops it with sweet seasonal fruit, maple syrup and a dollop of whipped cream. His berry-topped summer iteration makes it hard to decide which element is best: the custardy French toast, the delicate fruit topping or the light fluffy filling tucked inside.
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