French toast with ri­cotta and nut fill­ing

This deca­dent French toast is a lovely sweet brunch with its ri­cotta fill­ing and honey driz­zle – some­thing dif­fer­ent for guests.

YOU Breakfast - - Contents -

MAKES

4 sand­wiches

Prepa­ra­tion time: 15 min­utes Cook­ing time: 15-20 min­utes

1 cia­batta loaf

FILL­ING

300 g ri­cotta cheese 50 g al­mond sliv­ers 10 g fresh pars­ley, chopped 10 g fresh chives, chopped salt and freshly ground black pep­per

EGG COAT­ING

6 eggs 60 ml (¼ c) milk

TO FIN­ISH

30 ml (2 T) but­ter 60 ml (¼ c) honey ex­tra al­mond sliv­ers, toasted

Pre­heat the oven to 200 °C. 1 Cut the bread into 8 thick slices. 2 Fill­ing Mix the in­gre­di­ents, sea­son with salt and pep­per, and spoon onto 4 of the bread slices. Cover with the re­main­ing slices to make sand­wiches. 3 Egg coat­ing Beat the eggs and milk to­gether. Care­fully hold the sand­wiches to­gether and dip in the egg mix­ture, en­sur­ing they’re com­pletely coated. 4 To fin­ish Heat the but­ter in a pan and fry the sand­wiches on both sides un­til golden. Ar­range on a bak­ing sheet and bake for 5-10 min­utes or un­til heated through. 5 Driz­zle with the honey and scat­ter toasted al­mond sliv­ers on top.

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