French Toast Veg Recipe
French Toast bread pudding, lemon maple ricotta, walnuts, olive oil, maple syrup, powdered sugar
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Ingredients
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Bread Pudding Base
Lemon Maple Ricotta
Walnut Topping
Finishing & Garnish
Method
Bread Pudding Base
Prepare
Preheat the oven to 350°F (175°C). Grease a 9x9-inch (or similar) baking dish with 1 tablespoon unsalted butter.
Assemble bread
Place 6 cups of 1-inch bread cubes in a large mixing bowl. If the bread is very fresh, lightly toast the cubes in the oven for 6–8 minutes until slightly dry but not browned.
Make custard
In a separate bowl, whisk together 4 large eggs, 1 cup whole milk, 1 cup heavy cream, 1 tablespoon granulated sugar, 1 teaspoon vanilla extract, 1 teaspoon ground cinnamon, and 1/2 teaspoon fine sea salt until smooth and well combined.
Soak bread
Pour the custard mixture evenly over the bread cubes. Gently press down with a spatula so the bread soaks up the custard. Let sit 10–15 minutes to absorb. Stir once or twice to ensure even distribution.
Bake
Transfer the soaked bread to the prepared baking dish (or use the bowl if already ovenproof). Smooth the top and bake in the preheated oven for 30–35 minutes, or until the top is golden, the edges are set, and a knife inserted near the center comes out mostly clean with a few moist crumbs.
Rest
Remove from oven and let the bread pudding rest for 10 minutes before serving so it firms slightly.
Lemon Maple Ricotta
Combine ricotta
While the bread pudding bakes, whisk together 1 cup whole-milk ricotta, 2 tablespoons maple syrup, 1 tablespoon fresh lemon zest, 1 teaspoon fresh lemon juice, 1 teaspoon powdered sugar (optional), and 1/8 teaspoon fine sea salt until smooth. Taste and adjust sweetness or lemon to preference.
Chill
Keep the ricotta mixture chilled until ready to serve. If it thickens too much, stir in a teaspoon of milk to loosen.
Walnut Topping
Toast walnuts
Heat a small skillet over medium heat. Add 1 teaspoon olive oil, 1/2 cup coarsely chopped walnuts, 1 teaspoon brown sugar (optional), and a pinch (1/8 tsp) salt. Toast, stirring frequently, for 3–5 minutes until fragrant and lightly caramelized. Remove from heat and cool slightly.
Optional chopping
If you prefer smaller pieces, roughly chop the cooled toasted walnuts again. Set aside for sprinkling.
Finishing & Serve
Plate
Spoon a generous portion of warm French Toast bread pudding onto each plate (about 1.5 cups per serving).
Top with ricotta
Add a dollop (about 2 tablespoons) of lemon maple ricotta on top of each portion, or serve on the side.
Add walnuts and syrup
Sprinkle the toasted walnuts evenly over the pudding. Drizzle 2–3 tablespoons of pure maple syrup over each portion, or serve extra maple syrup at the table.
Garnish & dust
Dust lightly with 1 tablespoon powdered sugar and garnish with fresh mint leaves if using. Serve warm.