# Components:
→ Filling
01 - 1 cup ricotta cheese
02 - 2 tablespoons powdered sugar
03 - 1 teaspoon vanilla extract
04 - Zest of 1 lemon (optional)
→ Bread
05 - 8 slices brioche or challah bread, 1-inch thick
→ Batter
06 - 3 large eggs
07 - 3/4 cup whole milk
08 - 1 teaspoon vanilla extract
09 - 1 tablespoon granulated sugar
10 - 1/2 teaspoon ground cinnamon
11 - Pinch of salt
→ For Cooking and Serving
12 - 2 tablespoons unsalted butter
13 - Maple syrup
14 - Fresh berries
15 - Powdered sugar
# Directions:
01 - In a medium bowl, combine ricotta cheese, powdered sugar, vanilla extract, and lemon zest (if using). Stir until the mixture is smooth and homogenous. Set aside.
02 - Arrange the bread slices on a clean surface. Generously spread approximately 2 tablespoons of the prepared ricotta filling onto half of the bread slices. Cap each filled slice with a second bread slice, creating sandwiches.
03 - In a shallow bowl, thoroughly whisk together the eggs, whole milk, vanilla extract, granulated sugar, ground cinnamon, and a pinch of salt until well combined.
04 - Place a large nonstick skillet or griddle over medium heat. Add 1 tablespoon of unsalted butter and allow it to melt and coat the cooking surface.
05 - Carefully dip each assembled French toast sandwich into the egg batter, ensuring both sides are evenly coated. Avoid over-soaking to maintain the integrity of the bread and filling.
06 - Place the battered sandwiches onto the preheated skillet. Cook for 3 to 4 minutes per side, until a beautiful golden-brown crust forms and the interior is thoroughly heated. Add additional butter as needed between batches.
07 - Present the French toast warm. Dust generously with powdered sugar, drizzle with maple syrup, and garnish with fresh berries.
