You are going to just love this Lemon Brioche French Toast with Whipped Ricotta and Raspberries. The combination is fabulous and this dish is getting a flavor boost from artisanal lemon flavored olive oil and raspberry balsamic vinegar.
Let’s start with the whipped ricotta. Ricotta’s texture changes completely when whipped. It becomes light and fluffy and the addition of lemon zest and sugar makes this a slightly sweet side to your brioche french toast.
I chose raspberries since they are one of my favorite berries. By mixing the raspberries with raspberry balsamic vinegar, a little sugar and maple syrup, you get this delicious raspberry rich syrup which is perfect with the lemon flavored brioche.
Before you ask, yes, you can use other types of bread to make this dish but brioche is a delicious, slightly sweet bread that is perfect in french toast. Cut thick, it will soak up that lemon flavored egg custard and create one delicious bite. Brioche bread is even better if it is a couple of days old. It will absorb the egg custard easily and be just delicious.
You’ll note I cook the brioche french toast in lemon flavored olive oil and a little butter. It is so rich and lemony and just reinforces the whole lemon flavor. Try this, you won’t be sorry.
Here are frequently asked questions about making this dish.
In this recipe, you could substitute cottage cheese for ricotta. But do note, when you whip ricotta cheese, the texture changes completely. It becomes light and fluffy. If you are used to using it in savory recipes, the addition of lemon and sugar, makes this a delicious side for the brioche french toast. If neither of these substitutes work, you could serve some lemon and sugar sweetened Greek yogurt on the side or for a decadent brunch item or dessert, a lemon flavored whipped cream would be great.
You can make a brioche french toast casserole the night before. You’d prepare the brioche custard french toast through step two then put it in the refrigerator overnight to soak up the egg mixture. In the morning, you can let it sit for 30 minutes on the kitchen counter then bake it in a 375 degree oven for 35-40 minutes. Just turn the bread over half way through the bake. You want the toast golden brown on both sides and completely cooked through.
If you like this brioche baked french toast idea, be sure to check out my Crunchy Overnight French Toast recipe too. If you like this recipe, be sure to try some of my other brunch recipes.
Ham and Cheese Brioche Muffins
Whipped Ricotta Toast with Cherries and Hot Honey
Cornmeal-Chia Waffles with Maple and Blueberry Syrup
The use of the artisanal lemon olive oil and raspberry balsamic vinegar really make a difference in this dish. The flavors can’t be beat. You purchase them right on Patricia and Paul’s website or in my PANTRY SHOP. Just be sure to use my follower’s code to receive 15% off your first order and free shipping on orders over $100. Discount code: mycuratedtastes
Lemon Brioche French Toast with Whipped Ricotta and Raspberries
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
- 2 Slices of Brioche Bread, about 1 – 1 1/2 inches thick
- 2 Eggs
- 1/2 Cup Milk plus 2 Tablespoons
- 2 Tsp. Confectioner’s sugar, divided plus more to finish
- 1/4 Tsp. Lemon extract
- Zest of 1 Lemon, divided
- 2 Tsp. Patricia and Paul’s Lemon Olive Oil
- 1 Tbsp. Butter
- 9 Oz. Fresh Raspberries
- 2 Tbsp. Water
- 1 Tbsp. Patricia and Paul’s Raspberry Balsamic Vinegar
- 1/4 Cup Pure maple syrup
- 1/2 Cup Ricotta cheese
Instructions
- In a small bowl, add the ricotta, two tablespoons of milk, one teaspoon of the confectioner’s sugar and the zest of half the lemon. Beat with a hand mixer until light and fluffy. Put to the side.
- In a baking dish, whisk the eggs, 1/2 cup of milk, lemon extract and zest of half the lemon. Add the slices of bread and turn to coat. Let sit for about 5 minutes to absorb the egg custard.
- Meanwhile, heat 6 ounce of raspberries and water in a small saucepan over medium low heat. Bring to a simmer and when most of the water has evaporated, add the balsamic vinegar and one teaspoon of the confectioner’s sugar. Stir into the mix and let the balsamic cook down until syrupy. About 2-3 minutes. Add the maple syrup and stir to combine. Most of the raspberries will have cooked down and broken apart. To add some texture, add the remaining 3 ounces of raspberries to the mix. Let heat through. Hold over low heat.
- In a large skillet, add the lemon olive oil and the butter and swirl to combine and coat the bottom of the skillet. When real hot, but not smoking, add the soaked bread slices. Be sure to let any excess liquid drip off.
- Cook on one side until golden brown. (A couple of minutes.) Then, flip and cook on the other side until brown.
- Serve a slice of the french toast, with a large dollop of the whipped ricotta on the side and the raspberry-maple syrup over the top. Dust with more confectioner’s sugar and some more lemon zest. Dig in and enjoy!
