Ingredients
Scale
- 4 slices thick bread (brioche or challah recommended)
- 1 cup ricotta cheese
- 2 tablespoons powdered sugar (plus extra for dusting)
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 2 eggs
- 1/2 cup milk
- 1 tablespoon butter or margarine
- 2 tablespoons crushed pistachios (optional)
- 1/4 cup mini chocolate chips (optional)
Instructions
- In a medium bowl, combine ricotta cheese, 2 tablespoons powdered sugar, vanilla extract, and cinnamon. Mix until smooth and creamy. Fold in mini chocolate chips if using.
- Spread the ricotta mixture on one side of each bread slice. Sprinkle pistachios on top if desired. Leave open-faced or sandwich slices together.
- In a shallow bowl, whisk together eggs and milk until smooth. Add 1/2 teaspoon cinnamon and a few drops of vanilla extract.
- Heat a nonstick skillet over medium heat and melt butter.
- Dip each bread slice into the egg mixture, coating both sides evenly. Let excess drip off.
- Place the bread in the skillet. Cook for 2–3 minutes per side or until golden brown, adjusting heat as necessary.
- Transfer cooked French toast to a plate. Keep warm while cooking remaining slices.
- Dust with powdered sugar, sprinkle pistachios, and add optional toppings like fresh berries or honey. Serve immediately.
Notes
Prepare ricotta filling ahead to save time.
Customize by adding dried fruits, chocolate chips, or nuts.
Store leftovers in the refrigerator for up to 2 days. Reheat gently.
- Prep Time: 10
- Cook Time: 12