Preparation time is 10minutes
Cook time is 30minutes
Total time is 40minutes
Serve is for 4 people
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Difficulty level: 3 out of 4
11 Ingredients
Number of servings
4
- 375grams light smooth ricotta
- 1/2 cup reduced-fat milk
- 4 free range eggs
- 1 pear
- 2 rhubarb stalks
- 1 orange, zested
- 2teaspoons vanilla extract
- 5milliliter virgin olive oil spray
- 1/2teaspoons ground cinnamon
- 1tablespoons pure maple syrup
- 8 slices seeds & grain sourdough bread
Nutrition per serving
1930kJ / 462Cal
1930 Kilojoules or 462 Calories
22% of daily energy intake*
Protein
24.4grams
Fat
14.0grams
Carbs
58.2grams
Sugars
20.8grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Description
Up your breakfast game with this French toast with rhubarb and ricotta recipe. The tartness of the fruit pairs perfectly with the creamy ricotta and crunchy toast.
Method
Step 1 of 3
Place rhubarb, pear, zest and orange juice, and maple syrup into a medium saucepan over high heat. Bring to the boil, then reduce heat to medium-low, cover and cook, stirring occasionally, for 5 minutes or until rhubarb softens.
Step 2 of 3
Whisk eggs, milk, vanilla and cinnamon together in a shallow tray. Add bread slices and leave to soak for 5 minutes, turning once, or until soaked.
Step 3 of 3
Heat a large non-stick frying pan over medium heat. Spray with oil and cook bread, 2 slices at a time, for 2-3 minutes on each side or until golden brown. Transfer to a plate and cover loosely with foil to keep warm. Repeat with remaining slices. Top with ricotta and stewed fruit to serve.
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