Breakfast · FIRST EDITION
Berry & ricotta French toast
Golden slices of French toast with warm berries and a spoonful of lemon ricotta.
30 minutes · Serves 2
A richer finish, a few extra ingredients or a more generous spread.
If eggs and toast are familiar, a quick soak puts them together in a softer, sweeter breakfast.
Here’s how.
- 1
Warm the berries
Put berries, measured water and half the syrup in a small saucepan. Bring to a boil and cook for at least 2 minutes, or longer if the packet directs, then simmer until saucy.
- 2
Make the custard
Whisk eggs and milk in a shallow dish. Mix ricotta with lemon zest and the remaining syrup in a separate bowl. Add a little lemon juice to the berries to taste.
- 3
Soak and fry
Dip bread in the egg mixture for about 20 seconds per side, letting it soak without falling apart. Melt butter in a non-stick pan over medium-low heat. Fry bread in batches for 3–4 minutes per side until golden and the egg-soaked centres are set and reach 71°C / 160°F.
- 4
Finish while warm
Serve the toast with the ricotta and warm berries. Spoon over the remaining berry juices.
Slightly stale bread holds its shape well. Thick slices need gentle heat so the custard cooks before the outside browns.
First edition recipe draft — not yet kitchen-tested. Cooking times are estimates.