Best French Toast Recipe — This ultra-luxe french toast recipe will definitely impress! It has whipped ricotta and a boozy blood orange compote…
What’s not to love about this time of year? The weather is getting warmer, the flowers are blooming, the birds are chirping and spring is in the air.
But even more importantly, it’s a time for delicious treats (Hello, Cadbury cream eggs!) and wonderful seasonal finds, including blood oranges.
Despite the slightly alarming name, blood oranges are actually a beautiful fruit with an even more beautiful taste. But just because I, Alyssa, can pop the orange segments like candy, doesn’t mean that’s the only way I want to enjoy them.
Blood oranges have such a short season, so once I see them start hitting the grocery store shelves I can’t help but buy them in droves and add them to, well, pretty much everything.
My latest blood orange creation, a decedent whipped ricotta topped French toast, isn’t complicated to make, but the tasty results will have everyone reaching for seconds and thirds (and maybe even fourths?!) at the brunch table.
Picture it with me- bread soaked in a citrus egg cream and then fried to golden perfection, topped off with a creamy whipped ricotta, and finished with a generous drizzle of a slightly boozy blood orange syrup compote.
I’d say this ricotta blood orange French toast would be a crowd pleaser, but it’s so good, you just might have trouble sharing it with the actual crowd…
What’s your favorite way to enjoy blood oranges? Do you like them as-is, or do you prefer them in a recipe?
The Best French Toast Recipe
Best French Toast Recipe
- Nonstick pan
- 8 Slices of challah or brioche
- 7 Eggs
- 2 cup Heavy cream (you can substitute milk)
- 4 tbsp Unsalted butter
- 2 tbsp Vanilla
- 1/4 cup Blood orange or regular orange juice
- 1 pinch Salt
- 1 pinch Dried ginger
- Zest of one orange
- In a large glass baking dish (I used one that is 9”x13”), whisk the eggs until slightly frothy. Add in the milk, ginger, salt, vanilla, orange juice and orange zest and continue whisking until everything is combined.
- Place 2 pieces of bread in the egg mixture and let them sit. After a couple of minutes, turn the slices over, and continue to let them soak` in the liquid.
- Meanwhile, in a large skillet set over medium heat, melt one tablespoon of butter. Once it has melted and heated up, add the first pieces of egg soaked bread into the pan, and cook for 3-4 minutes per side, or until the bread is crispy and golden brown.
- As the bread is cooking, begin soaking other slices in the egg mixture. When the first two slices are done frying, remove them to a baking sheet and place them in a 250 degree oven to keep them warm and crispy.
- Melt another tablespoon of butter in the skillet, cook two more pieces of bread, and then remove those to the baking sheet. Repeat this process, using a tablespoon of butter to cook every two pieces of toast, until all of the bread has been cooked.
- Serve topped with whipped ricotta and blood orange syrup (recipes below).
- The French toast can be made a day ahead and then heated in the oven, in a single layer on a baking sheet, at 300 degrees for about 15 minutes.
How to Make Whipped Ricotta Cheese for French Toast
Whipped Ricotta Cheese Topping
- 2 cup Ricotta cheese
- 0.25 cup Powdered sugar
- 1 tsp Vanilla
- Combine everything in the bowl of a stand mixer. Beat until the ricotta becomes smooth and creamy, about 2 minutes. Store in an airtight container in the refrigerator until ready to use.
How to Make a Blood Orange Compote Recipe
Blood Orange Compote Recipe
- Nonstick pan
- 3 blood oranges, peel and pit removed and fruit chopped into small pieces
- 0.25 cup Granulated sugar
- 6 tbsp Grand Marnier
- 6 tbsp Blood orange or regular orange juice
- 3 tbsp Water
- Zest from 1 blood orange
- In a medium pan set over medium heat combine the orange peel, blood orange fruit, sugar, liquor and juice. Cook, stirring every few minutes, until it begins to bubble, the sugar begins to dissolve, and the juice and liquor begin to thicken into a sauce. Add water as needed to keep the sauce from getting to thick.
- Continue cooking anywhere from 20-30 minutes, or until the fruit has softened and somewhat dissolved into the sauce. Remove from the heat and set aside until ready to serve.