Strawberry & Ricotta French Toast with Wildflower Honey
20 min · Easy
#french#quick#spring#vegetarian#weekend
Imagine a slow Sunday morning where the only agenda is soaking thick brioche slices in vanilla custard and watching them turn amber in a buttery pan. Crowned with glossy spring strawberries and a cloud of ricotta — the kind of breakfast worth waking up early for.
Ingredientsfor 4 portions
- 8 slice French Brioche Bread by Pics, or any other brand
- 4 medium egg Medium Eggs, whisked
- 1 cup Whole Milk
- 1 cup Ricotta Cheese
- 2 cup Strawberries, fresh or frozen, halved
- 3 tbsp Honey
- 2 tbsp Butter
- 1 tsp Vanilla Extract
Steps
- In a wide bowl, whisk together the eggs, milk, vanilla extract, and half the honey until smooth. Dip each brioche slice and soak for 30 seconds per side — let the custard absorb fully so the inside stays custardy after frying.
- Melt butter in a large non-stick pan over medium heat until it foams and begins to subside. Cook the soaked slices for 2–3 minutes per side until deep golden and slightly crisp at the edges. Work in batches to avoid crowding.
- While the toast cooks, toss the strawberries with the remaining honey and leave for 5 minutes — the juices will release and form a light glaze.
- Serve two slices per plate, spoon the honey-glazed strawberries over the top, and add a generous dollop of ricotta on the side. Eat immediately while the brioche is still warm and yielding.
