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Apricot-stuffed French Toast Recipe

Name: Absinthe Brasserie & Bars APRICOT-STUFFED FRENCH TOAST Recipe
Cook time: 45 min
Total time: 45 min
Yield: 4 servings
Cuisine: French
Ingredients: 8 slices sourdough bread; 4 large eggs; 1 cup milk; 1 tsp vanilla extract; 1 tsp cinnamon; 4 tbs Butter; 1 cup Bellwether Ricotta; 1 cup apricots, diced; 2 large nectarines, sliced; 2 tbs butter; 2 tbs maple syrup; 1 cup heavy cream; 1 tsp lavender, dried; 2 tbs powdered sugar; 2 tbs thyme, fresh; to taste maple syrup, for drizzling

Inspired by Absinthe Brasserie & Bar

Time45m

Serves4

Bellwether Ricotta, Butter-Roasted Nectarines, Maple Syrup, Thyme, Lavender-Chantilly Cream

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Ingredients

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French Toast

8 slices sourdough bread

4 large Eggs

1 cup Milk

1 tsp Watkins vanilla extract

1 tsp Cinnamon

4 tbs Butter

1 cup Bellwether Ricotta

1 cup apricots, diced

Butter-Roasted Nectarines

2 large nectarines, sliced

2 tbs Butter

2 tbs maple syrup

Lavender-Chantilly Cream

1 cup Heavy cream

1 tsp lavender, dried

2 tbs powdered sugar

Garnish

2 tbs thyme, fresh

to taste maple syrup, for drizzling

Method

Making the French Toast

Prepare the Ricotta Filling

In a bowl, mix Bellwether Ricotta with diced apricots until combined. Set aside.

Prepare the Egg Mixture

In a large mixing bowl, whisk together eggs, milk, vanilla extract, and cinnamon until well blended.

Dip the Bread

Dip each slice of sourdough bread in the egg mixture, ensuring both sides are coated.

Stuff and Cook

Place a spoonful of the ricotta-apricot mixture between two slices of bread to create a sandwich. In a skillet, melt butter over medium heat and cook each stuffed sandwich until golden brown on both sides.

Butter-Roasted Nectarines

Roast the Nectarines

In a separate pan, melt butter over medium heat. Add sliced nectarines and drizzle with maple syrup. Cook until nectarines are tender and caramelized, about 5-7 minutes.

Lavender-Chantilly Cream

Whip the Cream

In a mixing bowl, combine heavy cream, dried lavender, and powdered sugar. Whip until soft peaks form.

Plating

Serve

Plate the stuffed French toast and top with butter-roasted nectarines, a dollop of lavender-chantilly cream, and garnish with fresh thyme and drizzled maple syrup.