French Toast Ingredients:
Japanese Milk Bread, sliced thick | 1 loaf |
Coffee cream | 8 oz |
eggs | 2 |
For the Caramel Sauce:
butter | ½ stick |
brown sugar | 3 oz |
salt | Pinch |
heavy cream | 2 oz |
For the French Toast Filling:
ricotta cheese | 4 oz |
powdered sugar | 1 oz |
cocoa powder | ½ oz |
For the Whipped Cream:
heavy cream | 6 oz |
powdered sugar | 2 oz |
Method of Prep:
Prepare the caramel sauce first by melting butter in a small saucepan. Once the butter is fully melted, add the brown sugar and whisk on a very low heat for about 2 minutes. The sugar should be fully melted and the mixture should be emulsified. Add heavy cream and whisk. Turn the heat up to medium and allow to come to a low boil. Whisk in a heavy pinch of salt. Remove mixture from the pan and reserve for service.
Prepare the whipped cream. Pour cream into a medium sized mixing bowl. Add powdered sugar. Whisk until stiff peaks are formed. Reserve for service. (I know y’all are gonna fight over who gets the whisk!)
Prepare the French Toast filling. In a medium sized mixing bowl, mix together powdered sugar and cocoa powder. Add ricotta to bowl and whip until smooth and incorporated. Reserve for service.
Prepare the French Toast!
Preheat a large skillet over medium heat. In a medium sized mixing bowl whisk eggs until the yolks and whites are fully incorporated. Whisk coffee cream into the egg mixture. Dredge slices of milk bread into the French toast custard. Allow to soak for at least 30 seconds to 1 minute. Grill French toast slices on greased skillet.
To assemble:
Place one slice of French toast on a plate. Top with ricotta filling. Add a second slice of French toast on top of the ricotta. Top with Whipped cream and drizzle with caramel sauce. Dust with powdered sugar and cocoa powder.
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