Baked Pistachio Orange French Toast with Whipped Ricotta and Balsamic Strawberries

Instructions

1. 1

   Preheat the oven to 190 °C / 375 °F. Lightly grease a baking dish with some of the melted butter.

2. 2

   In a large bowl, whisk the eggs with the milk, 125 g (1/2 cup) of the ricotta, 25 g (2 tbsp) of the brown sugar, 15 ml (1/2 tbsp) of the honey, the orange zest, vanilla extract, cinnamon, and 1 g (1/8 tsp) of the salt until smooth.

3. 3

   Arrange the brioche or challah slices in the baking dish, slightly overlapping them. Pour the egg mixture over the bread and gently press so it absorbs the liquid. Let it rest for 10 minutes.

4. 4

   Brush the top with the remaining melted butter. Bake for 20 to 25 minutes at 190 °C / 375 °F, until the center is set and the top is golden.

5. 5

   While it bakes, heat a skillet over medium heat. Add the olive oil, strawberries, balsamic vinegar, remaining brown sugar, remaining honey, and remaining salt. Cook for 4 to 6 minutes, stirring gently, until the strawberries are glossy, juicy, and just softened.

6. 6

   Toast the chopped pistachios in a small dry skillet over medium-low heat for 2 to 3 minutes, stirring often, until fragrant. Remove from the heat.

7. 7

   In a small bowl, whip the remaining ricotta until lighter and creamier. If desired, add 1 teaspoon of orange juice for a fresher note.

8. 8

   Remove the baked French toast from the oven and let it rest for 5 minutes. Serve portions topped with whipped ricotta, the balsamic strawberries, and the toasted pistachios.