raspberry ricotta croissant french toast

How To Make raspberry ricotta croissant french toast

• Step 1
  In 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.
• Step 2
  In a small bowl, mash half the raspberries. Stir in the remaining whole berries. Set aside.
• Step 3
  In 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.
• Step 4
  Heat 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.
• Step 5
  Serve the french toast topped with ricotta, raspberries, and a drizzle of maple syrup.
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