In this Post: Berry Breakfast Salad with Maple Ricotta Cream & Lemon Sugar French Toast
This Berry Breakfast Salad is, without question, the most popular recipe I’ve made in quite some time … at least in my house it is. This fun take on French toast is quick and easy to pull together and somehow the perfect thing to serve crowds of all ages. It’s just one of those universally appealing and appropriate recipes that seems to always be just the thing. The lemon-sugared French toast bites are reminiscent of little doughnut holes (so what’s not to like there?) and I’m looking so forward to whipping this up for my guests at my FEEDback Retreat in Lexington, KY next week. We’ll enjoy plates of this alongside some killer Bluegrass Pickled Pepper Mini Frittatas, the recipe for which I’ll share with you here tomorrow. This breakfast – our “Eat Well + Do Good Breakfast” is going to help fuel our day of giving back in the best way.
We’ll depart from our retreat house and head to the meal packaging event with Rise Against Hunger where we’ll spend the morning packing up nutritious meals for people in need alongside 30 other local volunteers. That evening, we’ll retire back to Fairyhouse Hall where we will each cook up the different recipes I referenced in my last post, each of us contributing a special dish to the meal. And we want you to cook right along with us, helping to raise some awareness for hunger relief and food insecurity and making this FEEDback Dinner much bigger than our own small table.
SO! If you make any of the FEEDback Recipes featured on this blog or the blogs listed below, you will be entered to win a HUGE grand prize pack, so I highly suggest you give them a go. Plus, they’re all delicious so … there’s that. I can’t think of a better late spring weekend breakfast than this one, truly, and what better reason to get cookin than for a good cause? Check out these blogs for the additional recipes that we’ll be sharing at our retreat, and you can cook them right along with us! The final two will be posted tomorrow, just in time to whip them up over the weekend …
Will you help us raise awareness for hunger and food insecurity? Simply make any of the FEEDback Dinner recipes (or this FEEDback Breakfast recipe) by next Sunday, June 17 and share it on social media via #FEEDbackDinner2018 and you’ll be entered to win the following:
$100 Kroger gift card
1-year subscription to Cherrybombe Magazine plus a t-shirt
A bourbon-themed gift pack from Buffalo Trace
A craft peanut butter sample pack from Fix and Fogg
A gift pack from Allagash Brewing
A signed Kale and Caramel Cookbook
A Breville Fast-Slow Pro
And with that, I leave you with this. This unbelievably good breakfast recipe that I know you and yours are just going to L.O.V.E. Trust me on this one. Until tomorrow, friends …
xo, Lauren
Berry Salad with Maple Ricotta Cream & Lemon-Sugar French Toast Croutons
A delicious and unique French toast remix that will add some serious fun to your morning breakfast routine.
Ingredients
- 15- oz whole milk ricotta
- ¼ cup maple syrup plus more for serving
- ½ cup milk divided
- 2 ½ tsp vanilla divided
- 3 eggs
- ½ tsp ground cinnamon
- Butter for cooking
- 3 brioche buns cut into bite-sized pieces
- ½ cup granulated sugar
- The zest of one lemon
- 3 to 4 cups mixed fresh berries
Instructions
-
In a medium bowl, stir together the ricotta, maple syrup, ¼ cup of the milk, and ½ tsp of the vanilla. Set aside.
-
In a large bowl, beat the eggs and whisk in the cinnamon, ¼ cup of the milk, and 2 tsp of the vanilla. Add the brioche pieces and stir until all of them are fully coated in the custard. Let this sit for 5 minutes.
-
Meanwhile, combine the sugar and lemon zest together in a small bowl.
-
Add a couple tablespoons of butter to a large non-stick skillet set over medium heat. Cook the soaked brioche pieces (in batches) in the butter until they’re toasted and lightly golden on both sides; about 5 minutes total. I like to transfer them to a baking sheet once they’re done.
-
Toss the hot French toast bites in the lemon sugar until fully coated, tossing them either in the bowl or on the baking sheet.
-
To serve, pile the maple ricotta cream onto a large platter or in the center of individual plates. Pile some fresh berries on top and add some of the French toast croutons as well. Serve with extra maple syrup on the side, if desired.
Berry Breakfast Salad
Berry Breakfast Salad
Berry Breakfast Salad
27. Wow, marvelous blog layout! How long have you ever been running a blog for? you make blogging glance easy. The full look of your website is great, as smartly as the content material!