Banana and Ricotta French Toast

I’ve used a buttery brioche for a bit of a luxe touch, making it a little more indulgent. Brioche is becoming more readily available, with many delis selling it, while a lot of supermarkets sell challah, which has a similarly fluffy texture.

5 minutes prep.

10 minutes cooking

Serves 4

Ingredients

  • 3 eggs
  • 100 ml milk
  • 300 g firm ricotta
  • 1 tablespoon icing sugar
  • 1 tablespoon brown sugar
  • Scraped seeds of ½ vanilla bean or ½ teaspoon vanilla extract
  • Finely grated rind of 1 orange
  • Pinch of ground cinnamon, plus extra to serve
  • Pinch of salt
  • 8 thick slices brioche or soft white bread
  • 4 bananas, pealed, thickly sliced
  • 2 tablespoon vegetable oil
  • 20g butter, diced
  • Maple syrup, to serve

Method

  1. Preheat the oven to 180˚c.
  2. Whisk the eggs and milk into a bowl till combined then pour into a tray.
  3. Mix the ricotta, sugars, vanilla, orange rind, cinnamon and a pinch of salt into a bowl to combine, then spread the mixture thickly over half the bread slices.
  4. Top with sliced banana and then sandwich with the remaining bread slices. Place the bread in the egg mixture and stand to soak for 1 to 2 minutes, carefully turn and soak the remaining side.
  5. Heat the oil and butter in a large frying pan until the butter is foaming.
  6. Add the sandwich stack into the pan making sure to drain off any excess egg mixture and cook for 1 to 2 minutes or until golden brown on the base.
  7. Carefully turn and cook on the remaining side for a further 1 to 2 minutes or until golden brown.
  8. Transfer to a baking tray lined with baking paper and bake until warmed through.
  9. Serve hot, topped with extra banana, scattered with a little cinnamon and drizzled with maple syrup.
RECIPES

Banana and Ricotta French Toast

I’ve used a buttery brioche for a bit of a luxe touch, making it a little more indulgent. Brioche is becoming more readily available, with many delis selling it, while a lot of supermarkets sell challah, which has a similarly fluffy texture.

5 minutes prep.

10 minutes cooking

Serves 4

Ingredients
Method

Ingredients

  • 3 eggs
  • 100 ml milk
  • 300 g firm ricotta
  • 1 tablespoon icing sugar
  • 1 tablespoon brown sugar
  • Scraped seeds of ½ vanilla bean or ½ teaspoon vanilla extract
  • Finely grated rind of 1 orange
  • Pinch of ground cinnamon, plus extra to serve
  • Pinch of salt
  • 8 thick slices brioche or soft white bread
  • 4 bananas, pealed, thickly sliced
  • 2 tablespoon vegetable oil
  • 20g butter, diced
  • Maple syrup, to serve

Method

  1. Preheat the oven to 180˚c.
  2. Whisk the eggs and milk into a bowl till combined then pour into a tray.
  3. Mix the ricotta, sugars, vanilla, orange rind, cinnamon and a pinch of salt into a bowl to combine, then spread the mixture thickly over half the bread slices.
  4. Top with sliced banana and then sandwich with the remaining bread slices. Place the bread in the egg mixture and stand to soak for 1 to 2 minutes, carefully turn and soak the remaining side.
  5. Heat the oil and butter in a large frying pan until the butter is foaming.
  6. Add the sandwich stack into the pan making sure to drain off any excess egg mixture and cook for 1 to 2 minutes or until golden brown on the base.
  7. Carefully turn and cook on the remaining side for a further 1 to 2 minutes or until golden brown.
  8. Transfer to a baking tray lined with baking paper and bake until warmed through.
  9. Serve hot, topped with extra banana, scattered with a little cinnamon and drizzled with maple syrup.
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