raspberry ricotta croissant french toast
(1 rating)
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Decadent and fresh, all at the same time! Yes!!! My thanks to Half Baked Harvest for this breakfast favorite!
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(1 rating)
yield
8 serving(s)
prep time
15 Min
cook time
15 Min
method
Stove Top
Ingredients For raspberry ricotta croissant french toast
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1/4 cheavy cream
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1 cwhole milk ricotta, preferably homemade (see my recipe)
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1 Tbsphoney, optional
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1 cfresh raspberries
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3eggs
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1 1/2 cwhole milk
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1 Tbspvanilla
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1 tspcinnamon
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8 smcroissants, split in half
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butter, for greasing
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1cinnamon sugar, optional
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maple syrup, for drizzling
How To Make raspberry ricotta croissant french toast
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1In a mixing bowl, whip the cream until stiff peaks form. Gently fold in the ricotta. Stir in the honey for a sweet ricotta, if you like. Set aside.
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2In a small bowl, mash half the raspberries. Stir in the remaining whole berries. Set aside.
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3In a shallow, medium size bowl, whisk together the eggs, milk, vanilla, and cinnamon until combined. Dip the croissants into the egg mixture, allowing each side to sit for 1-2 minutes in the egg mixture.
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4Heat a large skillet or griddle over medium heat and coat generously with butter. When the skillet is hot, cook the croissants in batches (do not overcrowd) until golden and crisp, 3 to 4 minutes per side. Remove and sprinkle with cinnamon sugar, if desired.
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5Serve the french toast topped with ricotta, raspberries, and a drizzle of maple syrup.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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