Lemon Blueberry Ricotta French Toast
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Author:
Golden Age Snacks
A decadent brunch classic featuring thick-cut brioche soaked in a citrus-infused ricotta custard, seared in beef tallow for a superior golden crust, and topped with fresh macerated blueberries.
Ingredients
The French Toast
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1 loaf brioche bread, cut into thick slices (8–10)
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¾ cup ricotta cheese
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6 eggs
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1 cup milk
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2 tbsp sugar
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1 tsp vanilla extract
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Zest of 1 lemon
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Pinch of salt
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2–3 tbsp beef tallow (Golden Age)
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Powdered sugar, for garnish
The Blueberry Topping
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1 cup fresh blueberries
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1 tbsp sugar
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Zest of ½ lemon
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1–2 tsp lemon juice
Directions
In a small bowl, combine the blueberries, sugar, lemon zest, and lemon juice. Stir gently and let the mixture sit for about 10 minutes to create a natural syrup.
In a blender, combine the ricotta, eggs, milk, sugar, vanilla, lemon zest, and salt. Blend until completely smooth, then transfer the mixture to a shallow bowl.
Dip each slice of brioche into the ricotta mixture, coating both sides for about 5–10 seconds. Be careful not to oversoak to ensure the bread holds its structure.
Heat a large pan over medium-high heat and add the beef tallow. Once hot, cook the brioche slices for approximately 3 minutes per side until they are deep golden brown and crisp.
Arrange the warm French toast on a platter. Spoon the macerated blueberry mixture over the top and finish with a light dusting of powdered sugar.
Recipe Note
Using Golden Age Beef Tallow for this Lemon Ricotta French Toast is the secret to achieving a restaurant-quality crust. Because beef tallow has a higher smoke point than butter, it creates a perfectly crisp, non-greasy finish that enhances the richness of the brioche without overpowering the delicate lemon and ricotta flavors.