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Pumpkin Ricotta French Toast
Pumpkin Ricotta French Toast
Ingredients
1 stick butter, softened
½ can pumpkin puree
2 eggs
½ can pumpkin puree
¼ cup ricotta (wetter, looser ricotta works best)
1 tsp. cinnamon
½ cup brown sugar
½ cup cream
½ cup milk (1 cup half-and-half can substitute for cream and milk)
2 tbl. butter
8 slices Pane Turano
Maple syrup
Directions
Whisk butter and pumpkin puree together and set aside.
In a large bowl, whisk together eggs, pumpkin puree, ricotta, cinnamon and brown sugar.
Add in cream and milk, whisk to combine.
Melt butter in a large skillet over medium heat.
Batter Pane Turano on both sides, let drip dry for a moment and then place in the pan.
Fry French toast for 2-3 minutes per side or until deep golden in color. Continue frying remaining toast.
Serve with dollops of pumpkin butter and maple syrup.
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