That Loving Filling
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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.
Ingredients
½ cup ricotta cheese
Zest from 1 lemon (about
3 teaspoons)
8 slices brioche or challah bread (about ¾-inch thick)
2 cups heavy cream
2 eggs
½ teaspoon ground cinnamon
½ teaspoon ground cardamom
4 cups fresh mixed berries
¼ cup sugar
4 tablespoons (½ stick) unsalted butter
Whipped cream, for serving
Pure maple syrup, for serving
Directions
1. In a small bowl, combine the ricotta with the lemon zest. Spread the ricotta evenly on one side of each bread slice, then close to form four sandwiches.
2. In a small bowl, whisk the cream with the eggs, cinnamon and cardamom. Pour the mixture into a large shallow baking pan and soak the sandwiches for 15 minutes, turning halfway through.
3. Meanwhile, in a medium saucepan set over medium heat, combine the berries with the sugar and bring to a simmer. Cook until warmed through and juicy, about 5 minutes. Remove the saucepan from the heat and cover to keep warm.
4. In a large skillet set over medium heat, melt 2 tablespoons of the butter. Remove two sandwiches from the baking pan and cook until warmed through and golden brown, about 4 minutes per side. Repeat with the remaining 2 tablespoons butter and sandwiches.
5. Cut the sandwiches in half diagonally and divide among four serving plates. Top with the whipped cream, reserved berries and a drizzle of maple syrup. Serve immediately.
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Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
