Challah French Toast With Whipped Ricotta and Strawberries
  • 1 loaf of challah bread, sliced into 1 inch slices (about 8-9 slices)
  • 5 eggs
  • 1 cup whole milk
  • 1 Tablespoon + 1 teaspoon Vanilla
  • 2 Tablespoons Grand Marnier
  • 2 Tablespoons Butter, plus more as needed
  • 1.5 Cups Ricotta (hand dipped ricotta if possible)
  • ½ cup Powdered Sugar, plus extra for serving
  • 1 pint of Strawberries
  • Mint, for garnish
  1. Preheat the oven to 170F.
  2. Hull or cut the top off of the strawberries. Put the top side down on a cutting board and make thin slices of equal width downward through the entire strawberry so that you have 3-5 slices, depending on the size of the strawberry.
  3. To make the whipped ricotta topping, combine the ricotta, 1 teaspoon of vanilla, and ½ cup powdered sugar in a medium bowl. Using a whisk, whip until smooth, about 1-2 minutes.
  4. To make the batter, combine the eggs, milk, Grand Marnier, and 1 tablespoon vanilla in a medium bowl. Use a whisk to combine well until smooth.
  5. Melt a small slice of butter (about ½ tablespoon) in a medium to large skillet over medium-low heat. The skillet should be hot enough that the butter bubbles but does not brown. Test the temperature by dripping a little batter into the skillet. It should begin cooking immediately but should not splatter.
  6. Place 2-3 slices of bread into the batter for about 1 minute on each side, flipping once to coat both sides.
  7. Add the battered pieces of bread to the skillet. Cook for about 2-3 minutes, or until golden brown. Then flip and repeat on the second side. Remove toast from hot pan and place on a baking sheet. Place in the oven to keep warm while you cook the remaining slices. Repeat until all of the slices are cooked and only add extra butter if needed.
  8. Serve warm and top with ricotta, berries, and mint sprigs. Dust with powdered sugar if desired.
Recipe by The Taste Edit at