So I love french toast, its the best. Next to waffles there is no better breakfast food. Raspberries? Favorite berry ever, so obviously I couldn’t look away or share. Since ricotta is a cheese I never really thought that I would ever try eating something that had some kind of ricotta in it but this almond substitute looks pretty appetizing right? If you disagree you might wanna leave now… like right now.
For the french toast:
– 2 cups-ish almond milk
– 2 eggs
– 1/2 teaspoon vanilla extract
– 1 teaspoon ground cinnamon (nutmeg is also pretty good)
– 1 tablespoon of honey/real maple syrup (trust me buy the really shit, soon much better)
– 1 large french baguette (or any kind of bread if you prefer something else.)
For the almond ricotta
– 1 cup blanched almonds (soaked overnight in water)
– 1/2 of a vested lemon
– 2 tablespoons of honey/real maple syrup
– 1/4 cup almond milk
For the roasted raspberries:
– 1 small basket (about 2 pounds) of fresh raspberries (can’t roast the frozen kind)
– a sprinkling of sugar
–powdered sugar to your liking
lets put it together
- Start by roasting the raspberries: simply place all raspberries on a baking sheet lined with parchment paper, sprinkle lightly with sugar, and bake at 400F for about 15-20 min (until they darken and sugar caramelizes a bit). Remove and let them cool. When cold, mush with a spoon into a puree and set aside.
- Now make the ricotta: drain the soaked almonds and place in a food processor or blender with the lemon zest and sweetener of your choice. Pulse until it looks like wet sand (like grits). Place in a bowl and slowly hydrate it with the almond milk until it becomes spreadable. If needed blend a bit more and then set aside.
- On to the toast: In a bowl or dish, whisk together the almond milk, eggs, vanilla extract, cinnamon, and syrup of your choice.
- Cut the baguette in diagonal long 1″ slices and soak them for a couple minutes in the egg mix. Flip them so each slice gets evenly coated. NOTE: don’t leave the bread soaking and only soak what you are just about to cook other wise your bread will fall apart.
- Prepare a skillet with 2 tablespoons of shortening plus 1 tablespoon of canola/vegetable oil. Turn the stove to medium wait till the pan heats up, then place the soaked bread slices to cook. Flip them when they’re golden brown (like 3 minutes each side). Place cooked french toast on a plate with kitchen towels to absorb excess oil.
- Grab your french toast. Smear on the lemon ricotta as you wish, add a good amount of roasted raspberries and fresh raspberries. Now drown that toast in maple syrup and sprinkle some powdered sugar and your good to go.
this recipe comes from www.theartfuldesperado.com, there is a lot of awesome stuff there, go check it out.