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Home » Breakfast and Brunch » Vegan Ricotta-Stuffed French Toast

May 6, 2012

Vegan Ricotta-Stuffed French Toast

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Ricotta-Stuffed French Toast with Salted Butterscotch Sauce

This ricotta-stuffed french toast is a delicious, fabulous mess. I had never even heard of stuffing french toast with ricotta until last week, when I stumbled across an amazing picture of it on foodgawker. It looked so savory and sinful and, since I know how to make my own homemade vegan ricotta, was something that I had to try out. While this could be covered in a plain syrup or a chocolate drizzle and taste just fine, I decided to make a salted butterscotch sauce for it. The deep, buttery tones of butterscotch finished with a sprinkle of coarse sea salt complimented the savory and rich quality of the ricotta-stuffed french toast perfectly.

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Ricotta-Stuffed French Toast with Salted Butterscotch Sauce

RICOTTA-STUFFED FRENCH TOAST WITH SALTED BUTTERSCOTCH SAUCE


  • Author: olivesfordinner.com
  • Yield: 4 servings
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Ingredients

for the ricotta cheese

  • One can of full-fat, good-quality coconut milk
  • 1/2 tsp coconut vinegar
  • 1/2 TB sugar
  • 2/3 tsp salt
  • 1 tsp agar powder

for the french toast

  • Loaf of french or italian bread, sliced into 1-inch thick slabs and left out overnight to dry out
  • 1 cup almond milk
  • 1 cup coconut milk
  • 3 TB chickpea flour
  • 2 tsp Ener-G

for the salted butterscotch sauce

  • 1/2 cup light brown sugar
  • 2 TB almond milk
  • 2 TB coconut oil
  • 1 1/2 TB Earth Balance
  • 1/4 tsp salt
  • 1/4 tsp xantham gum (optional) If you don’t have xantham gum on hand for this, don’t buy it just for this recipe—without it, your butterscotch sauce will taste just fine—it will just be a little thinner
  • Extra large-crystal salt, Earth Balance, powdered sugar and/or crushed nuts, for serving

Instructions

  1. Place all of the ricotta cheese ingredients in a small saucepan over medium-low heat. Whisk and heat until a small boil occurs, then remove from the heat and transfer to a small and shallow glass pyrex. Cover and refrigerate overnight.
  2. When you are ready to prepare the french toast, combine the almond and coconut milk together in a large bowl. Add in the chickpea flour and Ener-G and whisk until well-combined.
  3. Cut a slit in one the side of each of the french toast slices—through the crust—about halfway down and dig out a little bit of the bread in the middle, making sure you do not slice all the way through.
  4. Then throw the bread into the almond/coconut milk mixture and allow to soak for about 20 minutes.
  5. To fry your french toast, heat a flat skillet over medium-high heat for about 7 minutes. While you are waiting for the pan to heat up, throw all of your butterscotch sauce ingredients into a small saucepan and heat over very low heat. Whisk every few minutes to combine and prevent scorching.
  6. Remove one of the soaked bread slices from the bowl, spoon in a generous amount of the ricotta cheese mixture, with a little extra spilling out. Spray the pan with a little cooking spray, then place the stuffed french toast on the skillet. Don’t touch it for about 5 minutes. Peek under one of the slices to check on browning—if it is a nice golden color, flip and saute the other side for about 5-7 minutes more.
  7. Serve immediately with the butterscotch glaze, powdered sugar and nuts. Top with the large crystal salt.

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Filed Under: Breakfast and Brunch, Savory Tagged With: bread, chickpeas, coconut milk

Reader Interactions

Comments

  1. Caitlin says

    May 7, 2012 at 12:21 am

    erin, this french toast looks positively sinful! i love it!

    Reply
  2. Chelsea says

    May 7, 2012 at 3:26 am

    For some reason I couldn't tell you, I've never made stuffed French toast. This looks SO GOOD. And I have never heard of vegan ricotta! How cool!

    Reply
  3. Epicurean Vegan says

    May 7, 2012 at 2:10 pm

    Wow! That looks and sounds amazing! I just may have to request these for Mother's day brunch! Thanks!

    Reply
  4. Elisabeth says

    May 8, 2012 at 12:20 am

    This loooooooks amazing!

    Reply
  5. erinwyso says

    May 10, 2012 at 11:54 pm

    Thanks lightstruck vegan … glad you enjoyed the cheese! : )

    Reply
  6. lightstruck vegan says

    May 10, 2012 at 8:24 pm

    YUM! Can't wait to make this. I made your cheese dip the other week, so I'm sure this will turn out great too!

    Reply
  7. chow vegan says

    May 11, 2012 at 10:14 pm

    Oh. My. Gosh. There's no other words for this. 🙂

    Reply
  8. Erin says

    May 20, 2012 at 8:48 am

    Wow, I've never been super into the idea of French toast, but I need to make this!

    Reply
  9. Epicurean Vegan says

    June 26, 2012 at 11:25 pm

    I really enjoy your blog–great recipes and photos. I made this french toast for Mother's Day brunch and it was delicious! (One of the reasons I nominated you for the One Lovely Blog Award!)
    http://epicureanvegan.com/2012/06/26/one-lovely-blog-award/

    Reply
    • erinwyso says

      June 27, 2012 at 12:01 am

      Thank you for your comment and the nomination! So cool that you made this for Mother's Day and it was a success!

      Reply
  10. Casey says

    May 11, 2015 at 8:54 pm

    This looks absolutely fabulous! I cannot wait to try this!

    Reply

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