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BAKED GOODS

 

Ricotta-Stuffed French Toast From Tracy Malechek-Ezekiel

Chef Tracy Malechek-Ezekiel’s Ricotta-Stuffed French Toast is what happens when comfort food goes to culinary school—and comes back cooler than ever. Thick slices of buttery brioche are filled with creamy ricotta, kissed with orange zest, and crowned with a jammy California Prune compote that’s all velvety richness and natural sweetness. Prunes bring the deep, caramel notes that make syrup feel like an afterthought. It’s brunch with brains, beauty, and a whole lot of flavor—perfect for slow Sundays, celebration breakfasts, or any moment that calls for a little luxury.

Photo by Paprika Studios

In partnership with California Prunes

 

INGREDIENTS

 
Makes 4 servings
 
RICOTTA FILLING

¾ cup ricotta

Zest from one lemon

Pinch kosher salt

Pinch sugar

FRENCH TOAST “CUSTARD”

2 eggs

1 cup whole milk

1 cup heavy cream

½ teaspoon vanilla

1 tablespoon sugar

Pinch kosher salt

2 teaspoons ground cinnamon

PRUNE COMPOTE

1¾ cups California Prunes (250 grams)

¼ cup sugar (50 grams)

2 teaspoon corn starch

2 to 3 tablespoon orange juice, juice from one orange

1 cup water

¼ teaspoon kosher salt

¼ teaspoon cinnamon

¼ teaspoon ginger

¼ teaspoon all spice

TO ASSEMBLE & SERVE

8 pieces of thinly sliced sourdough ¼ inch thick

1 lemon

½ cup powdered sugar

Maple syrup

4 sprigs of fresh thyme picked

¼ cup toasted walnuts roughly chopped

Finishing salt
 
 

METHOD

Make the ricotta filling. Mix all in a small bowl.

Make the custard. In a 9 x 13 inch (23 x 33 centimeters) baking pan, whisk eggs until fully mixed. Then, mix in the remaining ingredients.

Make the compote. Bring orange juice and corn starch to a boil on high, whisking often to remove white lumps.

Add the remaining ingredients and cook at medium low for 15 to 20 minutes or until sauce becomes thick, jammy and prunes start to break down.

NOTE: If at any point the compote becomes too thick, give it a splash of water.

Place all 8 pieces of sourdough on a sheet tray or work surface. Divide ricotta between 4 pieces of bread and top with the other side of bread so it looks like a ricotta “sandwich.”

Heat a large non-stick pan or a griddle to medium high heat.

Dip each sandwich in the egg custard so it’s fully dipped but don’t leave it in for more than a minute otherwise it might get soggy.

Cook French toast, in batches (unless you have a large griddle) about 1 to 2 minutes, each side, until each side of bread is golden brown.

Divide each French toast between 4 plates, top with prune compote, micro-planed lemon, fresh picked thyme, and sprinkle with powdered sugar shaken with a sieve or sifter. Add a small pinch of finishing salt and drizzle with maple syrup.

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