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| Peach and ricotta oozing out of warm Easter bread french toast |
WARNING!-- Highly Addictive....
Here's a little gem to make with that leftover Easter bread, works amazingly well with brioche too.
This will be great cooked as a standard french toast, but since you are being so decadent, why not stuff it with some ricotta and peach preserves?
I had some homemade ricotta leftover from the day before and made a slit on the side of the Easter bread and piped in a bit of that with some peach preserves from last summer and voila!
This was so incredible words cannot describe, I hope you try it for yourself!
serves 6
3 pieces Easter bread, challah or brioche cut 1" thick
1-2 TB cream
1/3 cup milk1 egg
3 tsp vanilla
2 tsp sugar
1/2 tsp salt
1/2 tsp nutmeg
1/2 tsp cinnamon
zest from 1 orange
Combine wet ingredients, add bread slices and allow to absorb some liquid (1-2 minutes). Remove and drain. Heat a skillet and rub some butter on bottom of pan, place slices in seam side first to seal the edge that is stuffed then place slices in skillet and cook until brown on one side, flip and brown on the other side.
If stuffing bread: do it before you place it in liquid, it will make your life easier (and cleaner!)
Top with maple syrup or powdered sugar.
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| worth the calories! |
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| just done and uncut |
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| not yet "dressed" with powder sugar and extra ricotta |
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