Orange Ricotta-Stuffed Challah French Toast

• Vegetarian

• Refrigerated

  • 4 Eggs

• Condiments

  • 1 Maple syrup

• Baking & Spices

  • 1/4 tsp Cinnamon, ground
  • 1 Powdered sugar
  • 1 1/2 tsp Vanilla

• Bread & Baked Goods

  • 1 loaf Challah

• Drinks

  • 17 tbsp Orange juice

• Dairy

  • 4 tbsp Butter, unsalted
  • 1 cup Heavy cream or whole milk
  • 1 1/2 cups Ricotta cheese

Found on thecrepesofwrath.com

Description

Ingredients

• 1 ½ cups ricotta cheese
• 1 tablespoon orange juice
• 1 teaspoon vanilla extract
• ¼ teaspoon ground cinnamon
• 4 tablespoons unsalted butter, divided
• 1 loaf challah, sliced into thick 1-½ inch pieces
• 4 eggs
• 1 cup orange juice
• 1 cup heavy cream or whole milk
• ½ teaspoon vanilla extract
• Maple syrup
• Powdered sugar

Directions

• In a small bowl, mix together the ricotta, orange juice, vanilla, and cinnamon. Set aside. In a larger bowl or shallow dish, whisk together the eggs, 1 cup orange juice, 1 cup cream, and vanilla. Set aside.
• Heat a large, heavy-bottomed skillet over medium-high heat and add in one tablespoon of butter. Take each 1-½ inch slice of challah and slice it almost all the way through, like a hot dog bun. Generously fill each slice with your ricotta mixture, then dip each slice on each side into the egg mixture.
• Place your French toast in your skillet and cook on each side for 3 minutes or so, until golden brown. Continue working until you’ve gone through all of your French toast (you can keep your finished French toast on a baking sheet in a 300 degrees F oven). Serve with plenty of maple syrup and a dusting of powdered sugar.