I’m celebrating my birthday all month long and what better way to celebrate than with some delicious foods! Anyone who knows me knows that I have a bad habit of wanting french toast for breakfast ALL THE TIME. I try not to eat too many carbs (or dairy) during the week. So, french toast for brunch on the weekends is my guilt-free treat to myself. I found this recipe recently, and made some additional tweaks, and absolutely loved it. It’s only about 15 minutes prep time and 15 minutes cook time. So, it’s nice and quick if you’re looking for something easy but tasty!
1.5 cups of vanilla almond milk (or whole milk)
3 organic eggs
1 tablespoon vanilla extract
1 tablespoon cinnamon
ghee butter (or regular butter) for greasing
1 cup ricotta cheese
1 cup of fresh pitted cherries
1/2 teaspoon of cinnamon
1/2 teaspoon of nutmeg
1/2 teaspoon of salt
1/2 teaspoon of pepper
1/3 cup of stevia or sugar
sugar free maple syrup (optional)
Step One: French Toast Batter
First, add eggs, almond milk, vanilla extract and seasonings into a mixing bowl.
Beat the ingredients in the mixing bowl.
Slice the croissants in halves.
Heat non-stick heating pan on stove and grease with ghee butter.
Dunk each slice of the croissants in the egg batter, soaking both sides.
Place croissant slices in pan and cook on both sides until golden (approximately 3 minutes on each side).
Step Two: Add Ricotta Cheese Filling
Place cooked french toast on plate.
Spread ricotta cheese on bottom slice and top with second croissant half, making a sandwich.
Step Three: Top with Candied Cherries
Cut fresh cherries into halves and remove seed.
Bring half a cup of water to a boil in a saucepan
Add 1/3 a cup of stevia or raw sugar to saucepan.
Once water and stevia is boiling, add cherries to saucepan.
Stir occasionally until cherries are cooked (approximately 8 minutes).
Remove cherries with perforated spoon (so cherry juice doesn’t saturate french toast) and top french toast.
Sprinkle lightly with stevia or powdered sugar.
Pair this meal with a mimosa and enjoy! As you can see, I topped mine with lots of cherries, and therefore didn’t need any maple syrup.