French Toast with Quick Blackberry Compote and Lemon Ricotta

Ingredients

• For the blackberry compote:
• 8 ounces blackberries, carefully washed
• 3 tablespoons sugar, plus more to taste
• Pinch kosher salt
• 1 tablespoon finely grated zest and 1 tablespoon fresh juice from 1 lemon, divided, plus additional zest for garnish if desired
• For the lemon ricotta:
• 6 ounces high-quality fresh ricotta cheese
• Whole milk, as needed, for thinning ricotta
• For the french toast:
• 6 large eggs
• 4 tablespoons sugar, plus more for sprinkling
• Pinch ground cinnamon
• Pinch freshly grated cardamom or nutmeg
• 2 cups whole milk
• 4 tablespoons unsalted butter, for the pan
• 8 slices bread

Directions

1. For the Blackberry Compote: In a small saucepan or skillet, combine the blackberries, 3 tablespoons sugar, a pinch of salt, and 1/4 cup (60ml) water. Set it over medium-high heat and cook, crushing the berries with a potato masher or whisk, until the mixture turns dark and jammy, about 5 minutes. Stir in 1 teaspoon lemon zest and 1 tablespoon lemon juice. Taste and add more sugar if it needs it. The compote should land somewhere between sweet and tart. Set it aside.
2. For the Lemon Ricotta: Spoon the ricotta into a bowl and mix in the remaining 2 teaspoons lemon zest. If it needs loosening, stir in a few splashes of milk until the ricotta is soft enough to spread very slowly when mounded with a spoon, but not thin or runny. Set it aside.
3. For the French Toast: Put a wire rack on a rimmed baking sheet, slide it into the oven, and heat the oven to 200 degrees F (95 degrees C). If your bread is especially fresh and moist, place the slices on the rack in a single layer and warm them in the oven, flipping once, until they are lightly toasted, about 10 minutes.
4. While that’s happening, whisk the eggs, sugar, salt, cinnamon, and cardamom or nutmeg in a large mixing bowl until smooth and well combined. Pour in the milk and whisk again until blended.
5. Melt 1 tablespoon (15g) butter in a large nonstick or cast iron skillet over medium heat, tilting the pan as it melts, until the foam settles down, about 5 minutes. While the butter heats, dip 2 slices of bread into the egg mixture, turning them so they soak through. Add the soaked bread to the skillet and cook, gently swirling the pan now and then, until the underside is browned, about 3 minutes. Sprinkle the top of the bread with sugar, turn the slices over, and cook, swirling occasionally, until the second side is browned, about 3 minutes longer. Move the French toast to the rack in the oven in a single layer so it stays warm. Repeat with the remaining bread and egg mixture.
6. Serve the French toast topped with spoonfuls of ricotta and compote. Add more lemon zest for garnish, if desired.