Ricotta Stuffed French Toast with Grape Syrup

• Vegetarian

• Refrigerated

  • 4 Eggs

• Canned Goods

  • 1/2 cup Coconut milk, unsweetened

• Baking & Spices

  • 1 tsp Cinnamon
  • 2 tbsp Cornstarch
  • 1 Pinch Nutmeg
  • 2 tbsp Sugar
  • 1 1/2 tsp Vanilla extract

• Bread & Baked Goods

  • 8 thick slices Brioche

• Drinks

  • 2 cups 100% grape juice

• Dairy

  • 1 tbsp Butter
  • 1 cup Ricotta cheese, full-fat

Found on avocadoadaynutrition.com

Description

Ingredients

• Syrup:
• 2 cups 100% grape juice
• 2 tablespoons cornstarch dissolved in 2-3 tablespoons water
• French toast:
• 4 eggs, beaten
• ½ cup unsweetened coconut milk
• 2 tablespoons sugar
• 1 teaspoon cinnamon
• 1½ teaspoon vanilla extract
• Pinch nutmeg
• 8 thick slices brioche
• 1 cup full fat ricotta cheese
• 1 tablespoon butter

Directions

• In a small pot, stir together grape juice and cornstarch dissolved in water. Set to medium heat and cook, stirring almost constantly, until bubbling, Cook about 3 minutes more until slightly thickened, making sure it doesnt bubble over. Turn off heat and let sit. It will thicken a little more as it cools.
• In a large bowl, whisk together eggs, coconut milk, sugar, cinnamon, vanilla and nutmeg.
• Pull a little bit of bread out of the center of each slice of bread, making a little well, being careful not to make a hole. Scoop about ¼ cup ricotta cheese in the well of four of the slices. Top with the other slice of bread.
• Heat the butter in a large skillet on medium heat. Swirl to coat the pan.
• Dip the sandwiches into the egg mixture on each side, pressing down slightly so it soaks up the liquid. Add to the hot pan and cook about 4-5 minutes until golden brown. Flip and cook 4-5 minutes on the other side
• Serve warm, drizzled with syrup.