California Ricotta Stuffed French Toast Plate
California weekend brunch tradition reading thick brioche slices stuffed with whipped ricotta and lemon zest, dipped in vanilla custard and pan-fried golden in butter, plated with macerated strawberries, maple syrup, and toasted almond for the West Coast morning plate of soft sweetness.
American
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Zest both lemons and halve one. Hull and quarter 300g strawberries. Pick mint leaves. Whisk 200g ricotta with 2 tbsp icing sugar, lemon zest, and 1 tsp vanilla until smooth. Cut pockets into 4 brioche slices without cutting through, stuff each with equal portions of ricotta filling.
Toast
Toast 60g sliced almonds in a dry skillet over medium-low 3–4 minutes, shaking often, until pale gold. Transfer to a plate.
Build
Toss strawberries with 2 tbsp granulated sugar and juice from half a lemon. Rest 10 minutes to macerate. Whisk 4 eggs, 120ml milk, 1 tsp cinnamon, remaining 1 tsp vanilla, and sea salt in a shallow bowl.
Fry
Melt 60g butter in the skillet over medium 60–90 seconds until foaming. Working in two batches to avoid overcrowding, dip each stuffed brioche into custard 15 seconds per side, lay in butter, and pan-fry 3 minutes per side until deep golden and custard sets. Keep first batch warm while cooking the second.
Plate
Divide French toast between two plates, spoon macerated strawberries with juices over each portion, drizzle 45ml maple syrup total (divided between plates), scatter almonds and mint, and dust with icing sugar.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.