French Toast With Quick Blackberry Compote and Lemon Ricotta Recipe
"If you've got enough time to make a proper batch of French toast, then you've got enough time to throw in a pair of toppings—in this case, lemon ricotta and a quick berry compote—that will take that French toast from Tuesday-morning staple to weekend blowout...."
INGREDIENTS
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For the Blackberry Compote:
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8 ounces (225g) blackberries, carefully washed
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3 tablespoons (40g) sugar, plus more to taste
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Pinch kosher salt
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1 tablespoon (8g) finely grated zest and 1 tablespoon (15ml) fresh juice from 1 lemon, divided (reserve 2 teaspoons zest for ricotta), plus additional zest for garnish if desired
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For the Lemon Ricotta:
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6 ounces (170g) high-quality fresh ricotta cheese (see note)
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Whole milk, as needed, for thinning ricotta
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For the French Toast:
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6 large eggs
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4 tablespoons (50g) sugar, plus more for sprinkling
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Pinch kosher salt
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Pinch ground cinnamon
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Pinch freshly grated cardamom or nutmeg
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2 cups (450ml) whole milk
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4 tablespoons (60g) unsalted butter, for the pan
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8 (1/2-inch-thick) slices bread
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