Wednesday, September 8, 2010

The Most Important Meal of the Day

Breakfast is supposed to fuel you for the morning, and this morning I had breakfast with my friend Phillis at a beautiful little cafe in Solana Beach.  I had the French toast and
Orange Ricotta Stuffed French Toast

Phillis had the Caprese Frittata----So, if you had a cup of coffee for breakfast, shame on you; you needed to join us for this amazing breakfast! 

Today I'll give you a great recipe for the French Toast, tomorrow the frittata. 

Orange Ricotta French Toast
Serves 6

1 1/2 cups ricotta cheese
1/4 cup sugar
1/2 teaspoon orange oil
In a mixing bowl, stir together the ricotta, sugar and oil, until thoroughly combined.  Set aside while making the French Toast.

6 large eggs
1 1/2 cups whole milk
1/2 cup sugar
1/4 teaspoon ground cinnamon
1 teaspoon vanilla extract
12 slices egg bread
1/4 cup melted butter
1/4 cup raw sugar
 3 cups strawberries, hulled and quartered or 3 cups mixed berries

  1. Preheat the oven to 350 degrees.  Coat the inside of a 13-by-9-inch baking dish with non-stick cooking spray. 
  2. In a shallow mixing bowl, whisk together the eggs, milk, sugar, cinnamon and vanilla. 
  3. Dip 6 slices of the egg bread into the custard, and arrange the bread in the prepared pan, wedging the bread to fit. 
  4. Using an off-set spatula, evenly spread the ricotta mixture over the bread, being careful not to tear it. 
  5. Dip the remaining bread into the custard, and arrange the bread over the ricotta. 
  6. Drizzle the top of the bread with melted butter, and sprinkle with the sugar.  (if you would like to make this ahead, it will keep covered in the refrigerator for up to 2 days before baking.  Bring to room temperature for 30 minutes before baking)
  7. Bake the French Toast for 30 to 45 minutes, until the top is golden brown. Remove from the oven and allow to rest for 5 minutes before serving.  Cut the French Toast into squares and serve with fresh strawberries and warm maple syrup.    

1 comment:

  1. It was a delicious fritatta too! Thanks for breakfast Diane, Phillis