Breakfast in bed never looked so good! This flavour combination is so delicious you’ll definitely be asking for this again soon. It’s my absolute favourite this season, I seriously can’t get enough. Best thing is this yummy orange caramel recipe keeps well in the fridge if you happen to have any leftovers so whipping up some more the next day is easy as. You’ve gotta try this one, trust me.
MAKES 8 SLICES
PREP 10 MIN
COOK 20 MIN
What you’ll need:
400ml milk
4 eggs, lightly beaten
4 tbs icing sugar, divided, plus extra for dusting
8 thick slices of white bread
Unsalted butter, for frying
350g ricotta
¼ cup cream
Orange Caramel
¾ cup caster sugar
1 orange, zested & juiced
1 tsp vanilla paste
2 tbs cream
What to do:
Preheat oven to 120°C.
For the caramel, place the sugar in a heavy-based saucepan over a medium-high heat, once the sugar starts to dissolve, stir with a spoon and continue to cook until all the sugar has dissolved and turns to a smooth brown caramel. Remove from heat and carefully add the zest, juice, vanilla and cream and whisk to combine then set aside.
In a large bowl, whisk together milk, eggs and 2 tablespoons of icing sugar until well combined. Dip the bread slices into egg mixture and set aside on a tray to soak for a couple minutes.
Heat some butter in teppanyaki plate or large non-stick frying pan over medium-high heat, add two slices of bread and cook for 2 minutes a side until golden. Keep French toast warm in oven while you cook remaining slices.
Place the ricotta, cream, remaining icing sugar and vanilla in a food processor and blend until smooth. Serve slices of French toast drizzled with orange caramel, a generous scoop of ricotta, some orange zest and a final dusting of icing sugar.
