Introduction

This Ricotta-Stuffed French Toast with Prune Compote is a delightful twist on a classic breakfast favorite. Creamy ricotta is sandwiched between slices of sourdough, then dipped in a spiced custard and cooked to golden perfection. Topped with a rich prune compote and fresh accents, it’s an elegant yet approachable dish that’s sure to impress.

The image shows a white plate with four pieces of golden brown French toast stacked slightly unevenly. Each slice has a crispy, toasted texture with a light sprinkling of powdered sugar. On top and between the slices, there are glossy dark plums cooked down into a thick, syrupy compote. Scattered around the plate and on the toast are pieces of crunchy golden walnuts. The plate sits on a white marbled surface with some syrup drizzled around, adding shine and wetness to the scene. photo taken with an iphone --ar 4:5 --v 7

Ingredients

3/4 cup ricotta

1 each lemon’s zest

Pinch kosher salt

Pinch sugar

2 eggs

1 cup whole milk

1 cup heavy cream

1/2 tsp vanilla

1 tbsp sugar

Pinch kosher salt

2 tsp ground cinnamon

1 3/4 cups prunes (250g)

1/4 cup sugar (50g)

2 tsp cornstarch

2-3 tbsp orange juice (juice from one orange)

1 cup water

1/4 tsp kosher salt

1/4 tsp cinnamon

1/4 tsp ginger

1/8 tsp allspice

8 pieces thinly sliced sourdough (1/4 in thick)

1 lemon

1/2 cup powdered sugar

Maple syrup

4 sprigs fresh thyme (picked)

1/4 cup toasted walnuts (roughly chopped)

Finishing salt (like Jacobsen or Maldon)

Instructions

Step 1: Make the ricotta filling by mixing ricotta, lemon zest, a pinch of kosher salt, and a pinch of sugar in a small bowl until combined.

Step 2: Prepare the custard by whisking eggs in a 9 x 13″ (23 x 33cm) baking pan until fully mixed. Then stir in whole milk, heavy cream, vanilla, sugar, kosher salt, and ground cinnamon.

Step 3: Make the prune compote by bringing orange juice and cornstarch to a boil over high heat, whisking constantly to prevent lumps.

Step 4: Add prunes, sugar, water, kosher salt, cinnamon, ginger, and allspice to the pot. Simmer over medium-low heat for 15-20 minutes, stirring occasionally, until the sauce thickens and the prunes begin to break down into a jammy consistency.

Step 5: If the compote becomes too thick at any point, add a splash of water to loosen it.

Step 6: Assembly: Arrange all 8 slices of sourdough on a sheet tray or clean surface. Spread the ricotta filling evenly over 4 slices, then top each with the remaining 4 slices to form ricotta “sandwiches.”

Step 7: Heat a large non-stick pan or griddle over medium-high heat.

Step 8: Dip each ricotta sandwich into the custard, fully coating the bread, but avoid soaking for more than a minute to prevent sogginess.

Step 9: Cook the French toast in batches, about 1-2 minutes per side, until both sides are golden brown.

Step 10: Serve each French toast on plates. Top with prune compote, microplane fresh lemon zest, sprinkle powdered sugar through a sieve, add picked thyme, a small pinch of finishing salt, and drizzle with maple syrup. Optionally, garnish with toasted walnuts for added crunch.

Tips & Variations

Use day-old sourdough for better custard absorption and less sogginess.

Substitute prunes with dried figs or dates for a different compote flavor.

Add a splash of brandy or orange liqueur to the compote for extra depth.

For a dairy-free version, replace ricotta with a plant-based cheese and use coconut cream instead of heavy cream.

FAQs

Can I make the compote ahead of time?

Yes, the prune compote can be made a day or two in advance and refrigerated. Bring it to a gentle simmer before serving to restore its texture and warmth.

What type of bread works best for this recipe?

Thinly sliced sourdough bread about 1/4 inch thick is ideal due to its firm texture and slight tang, which balances the sweet and creamy components perfectly.