French Toast with Orange Caramel & Ricotta
Ingredients
- 400ml milk
- 4 eggs, lightly beaten
- 4 tbs icing sugar, divided, plus extra for dusting
- 8 thick slices of white bread
- Unsalted butter, for frying
- 350g ricotta
- ¼ cup cream
Orange Caramel
- ¾ cup caster sugar
- 1 orange, zested & juiced
- 1 tsp vanilla paste
- 2 tbs cream
Method
- Preheat oven to 120°C Fan.
- For the caramel, place the sugar in a heavy-based saucepan over a medium-high heat, once the sugar starts to dissolve, stir with a spoon and continue to cook until all the sugar has dissolved and turns to a smooth brown caramel. Remove from heat and carefully add the zest, juice, vanilla and cream and whisk to combine then set aside.
- In a large bowl, whisk together milk, eggs and 2 tablespoons of icing sugar until well combined. Dip the bread slices into egg mixture and set aside on a tray to soak for a couple minutes.
- Heat some butter on teppanyaki plate or large non-stick frying pan over medium-high heat, add two slices of bread and cook for 2 minutes a side until golden. Keep French toast warm in oven while you cook remaining slices.
- Place the ricotta, cream, remaining icing sugar and vanilla in a food processor and blend until smooth. Serve slices of French toast drizzled with orange caramel, a generous scoop of ricotta, some orange zest and a final dusting of icing sugar.
Recipe, Food Styling and Photography by Karen McFarlane, foodlove.com.au
