Description

This decadent Ricotta-Stuffed French Toast with Prune Compote recipe is a perfect blend of creamy ricotta filling and a rich, fruity prune compote, served on golden brown sourdough slices. Ideal for a special breakfast or brunch, this dish combines sweet and tangy flavors with a hint of warm spices and a delightful crunch from toasted walnuts.

Ingredients

Scale

Ricotta Filling

3/4 cup ricotta
1 each lemon’s zest
Pinch kosher salt
Pinch sugar

Custard

2 eggs
1 cup whole milk
1 cup heavy cream
1/2 tsp vanilla
1 tbsp sugar
Pinch kosher salt
2 tsp ground cinnamon

Prune Compote

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

Assembly & Garnish

8 pieces thinly sliced sourdough bread (1/4 inch thick)
1 lemon (for micro-planed zest)
1/2 cup powdered sugar
Maple syrup (to drizzle)
4 sprigs fresh thyme (picked)
1/4 cup toasted walnuts (roughly chopped)
Finishing salt (such as Jacobson or Maldon)

Instructions

Make the ricotta filling: In a small bowl, combine ricotta, lemon zest, a pinch of kosher salt, and sugar. Mix thoroughly until smooth and well integrated.
Prepare the custard: In a 9×13 inch baking pan, whisk the eggs until fully blended. Add whole milk, heavy cream, vanilla, sugar, kosher salt, and ground cinnamon. Whisk together until completely combined.
Cook the prune compote base: In a saucepan, bring orange juice and cornstarch to a boil over high heat, whisking constantly to avoid lumps.
Add prunes and spices: Stir in prunes, sugar, water, kosher salt, cinnamon, ginger, and allspice. Reduce heat to medium-low and simmer for 15-20 minutes, stirring occasionally, until the compote thickens, becomes jammy, and prunes start to break down. If it thickens too much, add a splash of water.
Assemble the ricotta sandwiches: Lay out all 8 slices of sourdough bread. Evenly spread the ricotta filling onto 4 slices, then top with the remaining 4 slices to form sandwiches.
Heat the pan or griddle: Warm a large non-stick pan or griddle over medium-high heat to prepare for cooking the French toast.
Dip the sandwiches in custard: Quickly dip each ricotta sandwich fully in the custard mixture, ensuring it is coated but not soaked. Do not leave in custard for more than one minute to prevent sogginess.
Cook the French toast: Place sandwiches onto the hot pan or griddle. Cook in batches if necessary, for 1-2 minutes per side, until each side is golden brown and crisp.
Plate and garnish: Divide the French toast among 4 plates. Top each with a generous spoonful of prune compote, micro-planed lemon zest, fresh thyme leaves, a dusting of powdered sugar sifted through a sieve, a small pinch of finishing salt, a drizzle of maple syrup, and sprinkle with toasted walnuts.

Notes

For the prune compote, stir regularly and add water if it becomes too thick.
Do not soak the bread sandwiches in custard for too long to avoid sogginess.
Use thinly sliced sourdough bread for optimal texture.
Maple syrup can be adjusted to taste or omitted if preferred.
To toast walnuts, simply heat them in a dry pan over medium heat, stirring frequently until fragrant and lightly browned.

Prep Time: 15 minutes
Cook Time: 28 minutes
Category: Breakfast
Method: Stovetop
Cuisine: American

Keywords: Ricotta French Toast, Prune Compote, Breakfast Recipe, Brunch, Sourdough Toast, Sweet French Toast, Spiced Compote