Make weekend brunch special with brioche French toast piled high with lemony ricotta and juicy berries. Thick slices are briefly dried, soaked in a vanilla custard and pan‑fried in butter for golden edges and a fluffy centre. A final pinch of Maldon Original Sea Salt lifts the sweetness, while maple syrup brings everything together. This easy French toast recipe is quick to master and perfect for sharing.
How to Make French Toast with Ricotta and Berries
Step 1 – Dry the Bread
- Lightly toast slices for 1–2 minutes, or bake briefly in a low oven to dry. Day-old / stale brioche or challah works best.
- Aim to dehydrate so the bread absorbs custard; avoid taking on colour.
Step 2 – Make the Custard & Soak
- In a shallow dish, whisk eggs, milk, vanilla and a pinch of Maldon Original Sea Salt.
- Dip two slices at a time, turning to coat. Soak 20–30 seconds per side until evenly saturated but not collapsing.
Step 3 – Cook the French Toast
- Heat a large non‑stick frying pan over medium heat. Add half the butter.
- When foaming, add soaked slices. Cook ~3 minutes per side until golden with lightly crisp edges.
- Add more butter as needed and repeat with remaining slices.
- Texture cue: outside golden and lightly crisp; centre custardy and set.
Step 4 – Assemble & Serve
- Plate the French toast. Top each with a spoonful of ricotta.
- Grate lemon zest over ricotta and sprinkle a tiny pinch of Maldon Original Sea Salt.
- Add fresh berries and finish with maple syrup. Best served warm.
Tips & FAQs
Tips
- Use thick‑cut brioche/challah (2–3cm) for the best custardy interior.
- Drying the bread prevents sogginess and allows maximum custard absorption.
- Keep heat at medium; too hot scorches the exterior before the centre sets.
- Wipe the pan between batches if butter begins to brown.
- A small pinch of Maldon Original Sea Salt in the custard and on top heightens sweetness and flavour contrast.
FAQs:
- What’s the best bread for French toast?
- Rich, sturdy loaves like brioche or challah hold their shape and soak evenly.
- How do I stop French toast from going soggy?
- Dry the bread first, don’t oversoak, and cook over medium heat until the centre is set.
- Can I make French toast ahead of time?
- Cook slices, cool on a rack, then reheat in a 180°C (350°F) oven for 6–8 minutes. Assemble with ricotta and berries just before serving.
- Can I bake French toast for a crowd?
- Yes. Arrange soaked slices on a buttered tray and bake at 190°C (375°F) for 12–15 minutes, flipping once.
- Can I use frozen berries?
- Yes. Thaw and drain well, or gently warm with a little lemon zest and maple syrup.
Serving Suggestions
- Add a quick berry compote (berries + lemon zest + a splash of maple) for extra sauciness.
- Swap ricotta for whipped mascarpone or Greek yogurt.
- Finish with toasted almonds or pistachios for crunch.
- Pair with crispy bacon or sausages for a sweet‑salty brunch plate.
- For a citrus twist, add orange zest to the custard.
Storage & Reheating
- Store cooked slices (undressed) in an airtight container in the fridge up to 3 days.
- Reheat on a wire rack over a tray at 180°C (350°F) for 6–8 minutes, or in a toaster until warm and crisp.
- Freeze cooked slices between sheets of parchment for up to 2 months; reheat from frozen at 190°C (375°F) for 10–12 minutes.
- Store ricotta and berries separately; assemble to serve.
