DZEN TREE FARM, Inc. "Where Family Traditions Are Made" 215 Barber Hill Road South Windsor, CT 06074 Phone: (860) 648-2233 | Email: dzentree@aol.com

<< Back to Recipes

Strawberry-Ricotta French Toast

2 cups sliced strawberries

¼ cup sugar, divided

¾ cup part-skim ricotta cheese

Freshly grated orange rind

1 ½ tsp. vanilla

4 (1 inch) slices wheat bread

4 eggs

¼ cup milk

1 tbsp. butter

2 to 3 tbsp. sour cream 

          In a medium bowl, stir together strawberries and 2 tbsp. of the sugar. Set aside. In a small bowl, stir together the ricotta, freshly grated orange rind, ½ tsp. of the vanilla, and remaining sugar. Stir well.

          Make a pocket in each thick bread slice by cutting from the top to within ½ inch of the bottom. Fill each pocket with about 2 tbsp. of the ricotta mixture, spreading it evenly. In a medium bowl, beat eggs and milk. Beat in remaining vanilla. Pour into a 9-inch square pan. Place filled bread slices in egg mixture and let stand until most of the egg mixture is absorbed on each side.

          In a 10-inch skillet, heat butter until hot enough to sizzle a water droplet. Place bread on hot surface and reduce heat to medium and cook until lightly browned on both sides.

          To serve, top each slice with remaining ricotta mixture that has been blended with sour cream. Top with ¼ cup of the sliced strawberries and their juices. Makes 4 servings.