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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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