This Ricotta French Toast has thick slices of golden soft bread layered with creamy ricotta cheese, tart berry compote and sweet maple syrup. Crunchy, golden and delicious!
This post was originally published in December 2018 – I’ve since updated the photos added new content. Enjoy!
French toast is one of those meals where you want to make a big deal out of it. Like, you want to accompany it with freshly scrambled eggs, crispy bacon and the mimosas. This Ricotta French Toast is no exception!
Why This French Toast is the BEST!
Let’s be honest, for me, french toast is usually way too sweet. Especially when you add the maple syrup on top.
In this recipe however, I’ve added a secret ingredient to try and combat the sweetness – ricotta cheese!
Okay, I promise I’m not going crazy. By mixing the ricotta cheese in with the egg/milk/cinnamon mixture, it adds such a creamy, slightly savory element!
If you aren’t familiar with ricotta, It’s similar to mascarpone cheese. It’s the perfect pairing with the sweet french toast that creates this mouthwatering balance of creamy + sweet + a little tangy + delicious!
Another reason I love this dish? The bread! I love how thick and delicious the bread is – the egg/ricotta/milk mixture really just coats it perfectly to fry up to golden brown perfection in the buttery skillet.
The blackberry compote (which is a fancy way of saying you cook blackberries down in a pan, add a little water and sugar and you’re set) is SO delicious. It’s the perfect amount of sweet and tart. So let’s get into what you need for this dish!
Ingredients You Need:
- Thick sliced bread (preferably white bread or brioche bread)
- 1 pint blackberries
- Ricotta cheese
- Cinnamon
- Vanilla extract
- Salted butter
- Whole milk
- Eggs
- Maple syrup
Best Tips for Making French Toast
Start off by making the berry compote. Good news, you can use whatever berries you have in your fridge! I’ve made this with blackberries, raspberries, and for these photos, I used blueberries!
In a sauce pan, add in about ¾ of the pint of berries and then add water and a little bit of sugar. I used a potato masher to mash down my berries, making sure to release the juices/flavors. Make sure to leave a few whole berries in there though for good texture! Cook on low/medium heat until the juices of the berries begin to thicken, stir often.
If it doesn’t thicken properly, feel free to add a little bit of cornstarch. It should become slightly syrup-y, yet still retaining whole pieces of berries. It takes about 5-7 minutes. Once done, let it cool in the pan – it will thicken up even more there!
Most people probably know how to make French Toast…but just in case you don’t, here are some basic steps!
You must have a thick, quality bread! Don’t skimp on this one. I suggest using either brioche or you can use a higher quality white bread. I really like Sara Lee’s soft bakery style bread.
First, make your bread mixture which will be: eggs, milk, ricotta, cinnamon and vanilla extract. Mix together in a large shallow bowl (that you will be able to fully dip your bread in) and set aside.
Make sure to fully incorporate the ricotta into the egg/milk mixture. You don’t want there to be just large clumps of ricotta on your bread.
Next, to a frying pan, add some butter (about ½ tbsp) Once the butter is melted and the pan is hot, carefully dip BOTH SIDES of the bread fully into the mixture and then place in the frying pan. Cook on the first side for about 2-3 minutes. Flip and repeat.
I recommend having a plate beside you to put the freshly cooked pieces of french toast on.
Also, I would recommend that you take a paper towel and wipe out the pan during the times when you’re about to make your next pieces of toast. This will make sure that the old butter hasn’t gotten all browned/too hot and it won’t over cook the outside of the toast.
Finally, make sure to save both some fresh ricotta and fresh berries for extra garnish! Douse with pure maple syrup and YUM! You’re all set.
Eat with a creamy cup of coffee or a mimosa – completely up to you! Enjoy!
Did you like this recipe? Here are some other breakfast recipes you might enjoy:
Caramelized Banana French Toast
Good Morning Blueberry Breakfast Cookies
Strawberry and Cream Cheese Turnovers
Thank you so much for following along here, friends! Want to see more? Be sure to follow ourbalancedbowl on Instagram and tag me with your photo if you end up making a recipe! You can also post a photo of your recipe to the Our Balanced Bowl Facebook page! Like a recipe that you saw? Follow me on Pinterest here! I always love to see your re-creations! If you do make a recipe, it would make my whole day if you were to rate and comment so I can get your feedback! Lots of love! – Haylie
Ricotta French Toast
This Ricotta French Toast has thick slices of golden soft bread layered with creamy ricotta cheese, tart berry compote and sweet maple syrup. Crunchy, golden and delicious!
Ingredients
Ricotta French Toast
- 6 slices thick, high quality bread
- 1/2 cup whole milk ricotta cheese (divided)
- 1 cup whole milk
- 2 eggs
- 2 tbsp white sugar
- 1 tsp vanilla extract
- 1/2 tbsp cinnamon
- 5-6 tbsp salted butter (for frying the french toast in)
- maple syrup (optional)
Blueberry Compote
- 3/4 pint blueberries (save a few for garnish!)
- 1/4 cup sugar
- juice of one lemon
- 1/4 cup water
Instructions
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In a large bowl that you can dip your bread in, mix your whole milk, 1/4 cup of ricotta cheese, 2 eggs, cinnamon, vanilla extract and white sugar together until fully combined. Set aside.
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For the berry compote, add your blueberries, sugar, juice of one lemon and water to a small pot. If desired, mash the blueberries gently to help release the juices. Cook on low/medium heat until the berries begin to extract their juices and it thickens slightly - about 5-7 minutes. Use a little cornstarch if needed to help thicken. Take off the heat while you make your french toast and let sit in the pan. This will continue to thicken!
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In a large non-stick pan, add 1/2 tbsp of butter. Place on medium heat and let it melt. Once melted, dip one slice of bread into the french toast mixture on BOTH sides. Place gently into the pan. Fry on first side for 2-3 minutes, or until golden brown. Repeat on the other side.
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Carefully wipe the pan out with a paper towel in between each new piece of french toast to avoid burnt butter.
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Repeat until your bread is gone. My mixture made about 8-10 slices of french toast, dependent on how thick your bread is.
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Once the french toast is finished, add your blueberry compote, a spoonful of ricotta cheese and maple syrup if desired! Eat while warm!
When I saw this had ricotta, I knew I had to try it. And I’m glad I did, it was amazing.
Wow! That was fast. Thanks for making this, Desmond! Such a delicious breakfast!!
This looks absolutely beautiful, thank you for sharing, Haylie! 🙂
Thank you so much Nicole! This just made my day 🙂
Oooh, YES. I have half a tub of ricotta sitting in my fridge and now I know EXACTLY what I’m going to use it for. Looks so good!!
Woop woop!!! Don’t you love when you have half of a tub of something like that and you have no idea what to do with it?! Glad you found this 🙂 Love ya girrrl!!!
Phenomenal! Made this for me and my 9month old. (Minus the maple syrup) She devoured it!
Mari – this just made my day! Yay! So glad you and your little girl loved it! Thanks for the kind review!!
Haylie, this french toast looks so mouthwatering! Love how you put ricotta in it! I’m going to have to whip this up for dinner because I can’t wait until breakfast to try it!
Yay! Thank you so much, Kelly 🙂 Definitely great for breakfast for dinner!!