Lemon Poppy Seed Ricotta French Toast
French toast, with its golden-brown exterior, pillowy interior, and mouthwatering toppings, has enchanted breakfast tables for generations. This timeless breakfast classic carries with it a rich history, tracing its origins back to ancient times and across various cultures. But what truly makes French toast an enduring favorite is the versatility it offers in both flavor and presentation.
In this blog post you'll find my favorite way to prepare this breakfast favorite.
Lemon Poppy Seed Ricotta French Toast:
with a slightly sweet Lemon Mascarpone Icing
Ingredients:
For the French Toast:
- 4 thick slices of brioche bread (or any other soft bread of your choice)
- 3/4 cup ricotta cheese
- Zest of 1 lemon
- 2 tablespoons lemon juice
- 2 tablespoons poppy seeds
- 3 large eggs
- 1/2 cup milk
- 2 tablespoons granulated sugar
- 1 teaspoon vanilla bean or vanilla extract
- Butter or cooking spray, for greasing
For the Lemon Mascarpone Icing:
- 1/2 cup mascarpone cheese
- 2 tablespoons powdered sugar
- 1 tablespoon lemon juice
- Zest of 1/2 lemon
For serving:
- Powdered sugar, for dusting
- Fresh berries
* Instructions*
1. In a medium bowl, combine the ricotta cheese, lemon zest, lemon juice, and poppy seeds. Mix well until all the ingredients are evenly incorporated. Set aside.
2. In a shallow dish, whisk together the eggs, milk, granulated sugar, and vanilla extract until well combined. This will be the custard mixture for the French toast.
3. Preheat a non-stick skillet or griddle over medium heat. Grease the surface with butter or cooking spray.
4. Take one slice of brioche bread and spread a generous amount of the ricotta mixture on one side. Top it with another slice of bread to create a sandwich. Repeat this step for the remaining slices of bread and ricotta mixture.
5. Dip each sandwich into the custard, making sure to coat both sides thoroughly. Allow the bread to soak in the mixture for about 20-30 seconds on each side, ensuring it absorbs the flavors.
6. Place the soaked sandwich onto the preheated skillet or griddle. Cook for about 3-4 minutes on each side, or until golden brown and crispy.
7. In the meantime, prepare the Lemon Mascarpone Icing. In a small bowl, whisk together the mascarpone cheese, powdered sugar, lemon juice, and lemon zest until smooth and creamy.
8. Once cooked, transfer the French toast to serving plates. Dust the tops with powdered sugar.
9. Drizzle drazzle the Lemon Mascarpone Icing over the French toast. You can drizzle it with a spoon or transfer the icing to a small ziplock bag, snip off a corner, and use it as a piping bag.
10. Serve the Lemon Poppy Seed Ricotta French Toast with a side of fresh berries and drizzle with maple syrup. The combination of tangy lemon, nutty poppy seeds, creamy ricotta, and the slightly sweet Lemon Mascarpone Icing will create a truly delightful & decadent breakfast.
