Strawberry Ricotta French Toast
In La Jolla there is a small little breakfast place called The Cottage, that serves the best French toast…the best!
Here is a slightly adapted version of that dish. I chose to use ricotta versus mascarpone cheese to cut the calories a tad and used raison bread just because.
- 4 eggs
- 3/4 cup milk
- 2 tsp cinnamon
- 8 slices cinnamon raison bread (day old)
- 16 strawberries- sliced
- 1 container of ricotta cheese
- maple syrup
In a shallow bowl whisk the eggs, milk and cinnamon together. Dip bread slices into the egg mix. Flip and let soak for a minute or two.
Heat a dab of butter at medium heat in a frying pan.
Place bread in frying pan and cook each side for a few minutes until golden brown on both sides. Continue until 8 slices are done. Serve topped with sliced strawberries and a spoonful of ricotta, then drizzled with syrup.