Ingredients
- ½ cup Ricotta
- Zest from 1 lemon
- 8 slices Challah bread
- 2 cups half and half (or milk)
- 2 eggs
- ½ tsp ground cinnamon
- ½ tsp ground cardamom
- ½ cup honey, warmed
Cooking Instructions
A decadent breakfast treat, this dish is a rich and indulgent expression of some of our best local ingredients.
Serves: 4
- In a small bowl, mix ricotta and lemon zest. Spread the ricotta mixture evenly on one side of four bread slices. Top with another slice of bread to form a “sandwich.”
- In a 9×12 casserole dish, combine the eggs, half and half and spices. Mix very well.
- Place the French toast sandwiches into the egg mixture and allow to soak for 5 minutes, before turning and allowing to soak another 5 minutes.
- In a large skillet set to medium heat, melt some butter (or use cooking spray if you must). Cook the toast sandwiches until golden brown and warmed through, about 5 minutes per side.
- Cut each sandwich on the diagonal and place on a plate. Top with a pat of butter and drizzle honey on top.
- Other accompaniments include fresh berries, toasted pecans or whipped cream.
