Half Baked Harvest's Raspberry Ricotta Croissant French Toast - WSMV News 4

Half Baked Harvest's Raspberry Ricotta Croissant French Toast

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Raspberry Ricotta Croissant French Toast
 prep time 15 minutes
 cook time 15 minutes
 total time 30 minutes
 servings 6-8
·    1 1/2 cups whole milk
·    3 eggs
·    1 tablespoon vanilla extract
·    1 teaspoon cinnamon
·    8 small croissants
·    butter, for greasing
·    cinnamon sugar, for sprinkling (optional)
·    1 cup whole milk ricotta cheese
·    1/4 cup heavy cream
·    1 cup fresh raspberries
·    real maple syrup, for serving

1. In a shallow, medium size bowl, whisk together the eggs, milk, vanilla, and cinnamon until combined. Dip the croissants into the egg mixture, allowing each side to sit for 1-2 minutes in the egg mixture.
2. Heat a large skillet or griddle over medium heat and coat generously with butter. When the skillet is hot, cook the croissants in batches (do not overcrowd) until golden and crisp, 3 to 4 minutes per side. Remove and sprinkle with cinnamon sugar, if desired.
3. In a mixing bowl, whip the cream until stiff peaks form. Gently fold in the ricotta. Stir in 1 tablespoon honey for a sweet ricotta.
4. In a small bowl, mash half the raspberries. Stir in the remaining whole berries.
5. Serve the french toast topped with ricotta, raspberries, and maple. DEVOUR! ??

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