Tostada Francesa Española Recipe
brioche, maple syrup, cinnamon sugar, ricotta cheese, strawberries
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Ingredients
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Brioche French Toast Base
Ricotta Topping
Fruit & Garnish
Method
Brioche French Toast Base
Make custard
In a wide shallow bowl or baking dish, whisk together the eggs, whole milk, vanilla extract, ground cinnamon, and a pinch of salt until fully combined and slightly frothy.
Soak brioche
Arrange the brioche slices in a single layer and pour or dip the custard over them, letting each slice soak for 20–30 seconds per side. For very fresh brioche soak less time (10–15 seconds) so it doesn't fall apart; for slightly stale brioche soak longer so it absorbs custard.
Cook
Heat a large skillet or griddle over medium heat and add 1 tablespoon unsalted butter. When foaming subsides, add 2–3 soaked brioche slices without crowding. Cook 2–3 minutes per side until golden brown and cooked through, adding remaining tablespoon of butter as needed. Keep cooked slices warm on a baking sheet in a 200°F (95°C) oven while you cook the rest.
Ricotta Topping
Prepare ricotta
In a small bowl, stir together the ricotta cheese, 2 tablespoons maple syrup, lemon zest, and 1 teaspoon vanilla extract until smooth. Taste and add up to 1 teaspoon powdered sugar if you want a sweeter, silkier spreadable ricotta. Chill briefly if desired.
Assemble on toast
When brioche slices are warm, spread about 2–3 tablespoons of the sweetened ricotta on each slice (adjust to preference).
Fruit & Garnish
Prepare strawberries
Hull and quarter the strawberries. Toss them in a bowl with 1 teaspoon lemon juice and 1 tablespoon maple syrup (reserve remaining maple syrup for serving) and let sit 5–10 minutes to macerate and release juices.
Finish and serve
Top each ricotta-covered brioche slice with a generous spoonful of macerated strawberries. Drizzle each toast with remaining maple syrup (about 1/2 tablespoon per slice or to taste) and lightly sprinkle cinnamon sugar over the top. Garnish with fresh mint leaves if using. Serve immediately while warm.