Whipped Ricotta Topping
• 2 cups whole-milk ricotta cheese (16 ounces)
• 6 tablespoons heavy cream
• 1/4 cup honey
• 1/2 teaspoon vanilla
• 1/4 teaspoon cinnamon
Honey Butter Syrup
• 1/4 cup honey
• 4 tablespoons butter
• 1/4 teaspoon vanilla
• Kosher salt
French Toast
• 1 loaf sliced brioche bread
• 4 eggs
• 1 3/4 cup whole milk
• 1/4 cup heavy cream or half & half
• 1 teaspoon vanilla
• Kosher salt
• Dash of nutmeg
• Butter, for the skillet
Directions
Make the Whipped Ricotta Topping: In a large bowl combine the ricotta, cream, honey, vanilla, and cinnamon. Whisk until everything fluffs up a bit, 30 seconds to one minute. Cover and chill.
Make the Honey Butter Syrup: In a small saucepan, combine the honey, butter, vanilla, and a few pinches of salt. Heat over low until the mixture begins to bubble. Remove from heat. Stir to recombine, if necessary, and cover to keep warm.
Make the French Toast: In an 8” square baking dish whisk the eggs, milk, cream, vanilla, a few pinches of salt, and nutmeg. Dip each piece of bread in the egg mixture for 10 seconds per side if you want lighter, fluffier French toast, or 20-30 seconds per side if you want more custardy, creamy toast. Put each slide of bread on a baking sheet.
Heat a large griddle or skillet over medium-low heat. Grease the skillet generously with butter and add as many slices of bread as will fit in one layer. Cook until the bread is golden and toasty, about 5 minutes per side. Repeat with remaining bread, greasing the skillet between batches.
Divide the toast between plates, dollop with ricotta, and drizzle with syrup.
Recipe adapted from Chrissy Teigen, Cravings.
