Everyone's favorite meal: breakfast for dinner.
Brioche French Toast with Fresh Ricotta and Strawberries
Slightly adapted from Brian Nicholson's and Sarah Huck's Fruitful: Four Seasons of Fresh Fruit Recipes, published by Running Press.
Lemon Thyme Strawberries:
- 1 pint fresh ripe strawberries
- 1-1/2 teaspoons granulated sugar
- 1/4 teaspoon minced lemon zest
- 1/4 teaspoon minced thyme
- 1/4 teaspoon minced mint
- Brioche French Toast:
- 1 cup Egg Beaters (or similar egg substitute)
- 1/4 cup granulated sugar
- 2-1/2 cups low-fat milk
- 1 teaspoon lemon zest
- pinch of fine sea salt
- 1 pound day-old brioche or challah, sliced 1" thick
- 1/4 cup unsalted buter, divided
- Fresh ricotta, for serving
Hull the strawberries. Thinly slice them into a bowl, and toss them with the sugar, lemon zest, thyme, and mint. Let stand for 15 minutes. Taste and sweeten with more sugar if desired.
To make the French toast, in a wide, shallow bowl or casserole dish, whisk together the eggs, sugar, and milk. Whisk in the lemon zest and salt.
Dip each slice of bread into the egg mixture, turning to coat evenly. Soak it just long enough for the bread to absorb the liquid, about 15 to 30 seconds, depending on the dryness of your bread. Do not oversoak or the bread will break apart.
Melt 2 tablespoons of the butter in a large skillet over medium-high heat. Add half of the Frenth coast in a single layer; cook, without moving, until the undersides are crisp and golden, 2 to 3 minutes. Flip and cook the other sides until golden, 2 to 3 minutes more. Transfer to a plate. Repeat with the remaining butter and bread.
Serve immediately, topped with ricotta and the strawberries.
Makes 6 servings.
Have a recipe that is fast and healthy? Send it to food@theblade or Dinner Tonight, The Blade, 541 N. Superior St., Toledo, OH 43660.
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