Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
French Toast Base
Candied Walnuts
House Syrup
To Finish
Method
French Toast Base
Make ricotta custard
In a large mixing bowl, whisk together the ricotta, eggs, whole milk, vanilla extract, granulated sugar, and salt until smooth and slightly frothy. Use a fork or whisk to break up any large ricotta curds so the mixture is homogeneous but still slightly textured.
Soak bread
Arrange the brioche slices in a single layer on a sheet tray. Pour or ladle about 1/3 cup of the ricotta custard over each slice, turning after 1 minute to coat the other side. Allow each slice to soak 1–2 minutes per side until the bread feels saturated but not falling apart. For very thick slices, press gently to help custard penetrate.
Cook
Heat a large nonstick or cast-iron skillet over medium heat. Add 1 tablespoon butter and swirl to coat. Cook soaked slices 2–3 minutes per side, or until golden brown and set, adding more butter (about 1 tablespoon) to the pan between batches. Reduce heat slightly if the exterior browns too quickly before the center sets.
Candied Walnuts
While the first batch of toast cooks, make the candied walnuts. In a small skillet over medium heat, melt 1 tablespoon butter. Add 1 cup walnut halves and 3 tablespoons granulated sugar, stirring constantly. Continue cooking 3–5 minutes until the sugar melts and crystallizes into a glossy coating on the walnuts. Season with a pinch of kosher salt and transfer the nuts to a piece of parchment to cool and harden. Break any large clusters once cooled.
House Syrup
Combine 3 tablespoons maple syrup, 2 tablespoons light brown sugar and 1 tablespoon butter in a small saucepan over low heat. Stir until the sugar dissolves and the butter melts, bring just to a simmer for 1 minute, then remove from heat. Stir in 1/2 teaspoon vanilla extract and 1/2 teaspoon fresh lemon juice to brighten the flavor. Keep warm until ready to serve.
To Finish
Plate two slices of ricotta French toast per serving. Spoon warm house syrup over the toast, sprinkle candied walnuts generously on top, and dust with powdered sugar if using. Add fresh berries to the side or on top for brightness.
Serve immediately so the toast remains crisp at the edges and the ricotta filling is creamy.