Its no secret, this is our MOST POPULAR and MOST REQUESTED recipe. (It is actually an updated version of our French Toast Souffle). It works out great for the special holiday breakfasts or even as a dessert dish to bring to a holiday pot luck. If you have a crowd less than 8 people, you could cut the recipe in half for 4 people. Another idea is to cut it into smaller pieces to use as a dessert for breakfast or dinner!
Ricotta Peach French Toast with Strudel Topping
** One 9×13 pan (we prefer pyrex type)**
Ingredients and Directions
- 1/4 c. light brown sugar
- 1/4 c. melted butter
- 1 tsp. vanilla extract (almond, black walnut or hazelnut are great too)
- 12 Slices of white bread (regular sandwich type),
- Approximately 6 oz Ricotta Cheese, a little bit extra Ricotta is good too!
- peaches, canned works as well as fresh,
- dash of nutmeg
- 10 eggs
- 1-1/2 c. half n. milk or regular milk)
- 2 tablespoon melted butter 1 tsp. vanilla extract
- 1/4 c.Syrup
- 1/2 tsp. Nutmeg
1. Mix sugar, butter & vanilla right in a 13×9 baking pan, spread evenly over the bottom of the pan to make a smooth glaze.
2. Spread cheese on one slice of bread. Add several slices of peaches and a dash of nutmeg. Cover with another
piece of bread making a sandwich, and place in the baking pan. Repeat with the remainder of bread and ricotta
3. Quarter sandwiches.
4. Top with peaches
5. Beat eggs well in a big bowl. Beat in remaining ingredients and pour over quartered sandwiches. Sprinkle with cinnamon.
This is optional and makes this breakfast dish quite decadent.
- 6 tablespoon softened butter
- 3/4 cup tsp. packed brown sugar
- ⅔ cup flour
- ½ teaspoon of cinnamon
-Combine above streudel ingredients in a bowl and sprinkle over top
-Cover and refrigerate overnight.
-Bake at 350º for 30 to 40 min. till slightly browned and “puffed.” No syrup
of sweetener is necessary.
Variations: Instead of peaches, use canned pumpkin spread on bread before spreading cheese, or Apples, pears, strawberries or blueberries; we have even made it with bananas and chocolate chips but you will want to use a bit less sugar for this variation.