The brunch star of your dreams. Creamy and fruity and sweet, with just the right balance of butter and crispy brioche. It's the brunch dish everyone will be talking about.
- 12 1/2-inch thick slices of brioche bread
- 3 eggs
- 1 cup unsweetened almond milk
- 3 tablespoons honey
- 2 teaspoons orange zest
- 1/2 teaspoon almond extract
- Pinch sea salt
- 2 tablespoons butter
- 3 tablespoons neutral oil
- 1 cup whole milk ricotta, strained
- 3 tablespoons orange marmalade
- 1 cup pure maple syrup
- 1/4 cup orange marmalade
- 2 tablespoons butter
- 1/4 cup toasted almonds, sliced
For the buttery orange syrup, combine 1 cup of maple syrup, 1/4 cup orange marmalade and 2 tablespoons butter in a small saucepan over medium low. Heat until butter and marmalade have melted, stirring occasionally. Set aside.
For the filling, combine 1 cup of ricotta and 3 tablespoons of orange marmalade. Whisk vigorously to combine and incorporate some air, creating a fluffy sweetened cheese filling. Set aside.
For the French toast egg custard, combine 3 eggs, 1 cup almond milk, 3 tablespoons of honey, 2 teaspoons of orange zest, 1/2 teaspoon of almond extract and a pinch of sea salt into a shallow dish. Whisk very well to combine.
Lay out 12 slices of stale, dried brioche (see note below for how to dry bread). Spread about 2 1/2 tablespoons of the ricotta marmalade mixture onto 6 slices of the brioche bread, leaving a half inch border around the crust. Top with remaining slices of bread to form 6 sandwiches.
Heat 1 tablespoon of butter and 2 tablespoons of oil in a large, cast iron skillet (or electric skillet) over medium heat.
As the pan is heating, dip two French toast sandwiches in the egg custard, leaving each side to soak in the mixture for 45-60 seconds.
Gently move the custard-soaked sandwich to the heated pan. Grill for 2-3 minutes on each side, carefully monitoring the heat and rotating the bread in the pan to ensure the bread is toasting to golden brown. Once grilled on each side, gently move the stuffed French toast to a rack over a baking sheet. Leave in the oven on warm or very low heat (200 degrees Fahrenheit or less) while you grill the remaining toasts.
To serve, slice each French toast in half on the bias. Serve with additional ricotta marmalade on top, along with sliced toasted almonds and a drizzle of maple syrup with orange and butter, and fresh fruit.
- Prep Time: 10
- Cook Time: 30
- Category: brunch
- Method: Stove Top
- Cuisine: American
Keywords: Almond Milk French Toast, Brunch, Breakfast, stuffed french toast, orange french toast, ricotta french toast