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French Toast With Quick Blackberry Compote and Lemon Ricotta Recipe

French Toast With Quick Blackberry Compote and Lemon Ricotta Recipe
  • Category


  • Cusine



For the Blackberry Compote:

8 ounces blackberries, carefully washed

3 tablespoons sugar, plus more to taste

Pinch kosher salt

1 tablespoon , plus additional zest for garnish if desired

For the Lemon Ricotta:

6 ounces

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


Combine blackberries, 3 tablespoons sugar, pinch salt, and 1/4 cup water in a small saucepan or skillet over medium-high heat. Cook, smashing berries with a potato masher or whisk, until a dark, syrupy mash has formed, about 5 minutes. Stir in 1 teaspoon lemon zest and 1 tablespoon lemon juice. Add more sugar to taste, if needed. Compote should be sweet and tart. Set aside.

Combine ricotta and remaining 2 teaspoons lemon zest in a bowl and stir with a spoon. Add a few splashes of milk, if necessary, to adjust mixture to a consistency that is not runny but spreads very slowly when you pile it up with a spoon. Set aside.

Set a wire rack on a rimmed baking sheet in the oven and preheat to 200 degrees F . If using very fresh, moist bread, arrange slices in a single layer on rack and cook in oven, turning once, until lightly toasted, about 10 minutes. Meanwhile, in a large mixing bowl, whisk together eggs, sugar, salt, cinnamon, and cardamom or nutmeg until thoroughly combined. Add milk and whisk to blend. Heat 1 tablespoon butter in a large nonstick or cast iron skillet over medium heat, swirling skillet, until foaming subsides, about 5 minutes. Meanwhile, soak 2 slices of bread in egg bath, turning, until saturated. Add soaked bread to skillet and cook, swirling occasionally, until browned on bottom side, about 3 minutes. Sprinkle top side of bread with sugar, flip, and continue to cook, swirling occasionally, until browned on second side, about 3 minutes longer. Transfer French toast to rack in oven, arranging in a single layer, to keep warm. Repeat with remaining slices of bread and egg bath. Serve French toast with ricotta and compote spooned on top. Garnish with more lemon zest, if desired.