Orange Ricotta-Stuffed Challah French Toast

you deserve this

Ah yes, brunch. Who does brunch better than New Yorkers? I’m sure each city in the country would say they do, but they’d be wrong. You know why? Because we don’t put up with a bunch of brunch shenanigans that other cities might. There are hundreds of spots to grab a bite here on a lazy Saturday or Sunday morning. If you’ve got time to kill, sure, go wait on line somewhere for their famous French toast or pancakes or fried chicken. If you’re in a rush, no problem. Go grab a bagel and cream cheese to eat sandwich-style on the walk to wherever it is you’re going, or a bacon, egg, and cheese from the bodega next to your apartment. We’ve got you. We take this brunch thing a little more seriously than most (generally). And of course, orange juice always has a place at brunch, from fresh squeezed to mimosas, which is why I was so excited when Simply Orange reached out to me about helping them create an OJ-inspired recipe. Today, I’ll be using the natural brightness of Simply Orange to show off what NYC is all about, breakfast style. I was already a pretty big fan of Simply before they contacted me and I’m sure a lot of you are too. It has great fresh-squeezed taste, is never frozen, sweetened or concentrated. Boom. Plus the bottle is pretty good lookin’ and you all know I’m a sucker for a pretty face. So, if you’re an orange juice fanatic like me, let’s talk about how you can get Simply Orange to hook you up: head to their Facebook page to poke around, browse some recipes, and enjoy your brunch. Or if you’re in New York and looking for Simply coupons and prizes, visit Gotham to Grove for more.

orange ricotta stuffed challah french toast

Let’s talk this French toast now, shall we? It’s one of my absolute favorite brunch (or just breakfast) treats. It is a treat, don’t get me wrong. If you eat this every day, you’re going to look like me the day after Thanksgiving. But it is delicious, and worth giving over to every once in awhile. We’ve got buttery challah, stuffed with creamy ricotta cheese, dipped in an egg, OJ, and milk mixture, then toasted in a pan with butter until golden and hot, hot, hot! I will admit: I brought the leftovers of this to a bar for friends later in the day, and I swear to you, it was eaten cold. Devoured, I tell you. It takes on an almost bread pudding-like texture after a few hours. What’s not to love about that? Make this, wrap it in some foil, and take it to go. You’re busy, after all.

orange ricotta stuffed challah french toast

Thank you to Simply Orange for sponsoring this post and letting me continue to do what I do best! And also thank you for orange juice – the hangover cure of the gods.

orange ricotta stuffed challah french toast
So, ready to eat? Great. Me too.

orange ricotta stuffed challah french toast
Whisk together your orange juice, milk, vanilla, and eggs.

orange ricotta stuffed challah french toast
Dip, stuff, and fry up your challah.

orange ricotta stuffed challah french toast
Make sure you use plenty of syrup, and serve with a glass of orange juice, of course! This is brunch, after all.

orange ricotta stuffed challah french toastorange ricotta stuffed challah french toast
Don’t have time to whip up this recipe? Don’t worry – we’ve got you. Simply Orange Juice pairs perfectly by itself with a bagel from your favorite shop.

orange ricotta stuffed challah french toast

Orange Ricotta-Stuffed Challah French Toast
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 6-8 servings
 
Indulgent orange ricotta-stuffed French toast made with buttery challah bread and a touch of cinnamon.
Ingredients
For the Ricotta Filling:
  • 1 ½ cups ricotta cheese
  • 1 tablespoon orange juice
  • 1 teaspoon vanilla extract
  • ¼ teaspoon ground cinnamon
For the French Toast:
  • 4 tablespoons unsalted butter, divided
  • 1 loaf challah, sliced into thick 1-½ inch pieces
  • 4 eggs
  • 1 cup orange juice
  • 1 cup heavy cream or whole milk
  • ½ teaspoon vanilla extract
For serving:
  • Maple syrup
  • Powdered sugar
Instructions
  1. In a small bowl, mix together the ricotta, orange juice, vanilla, and cinnamon. Set aside. In a larger bowl or shallow dish, whisk together the eggs, 1 cup orange juice, 1 cup cream, and vanilla. Set aside.
  2. Heat a large, heavy-bottomed skillet over medium-high heat and add in one tablespoon of butter. Take each 1-½ inch slice of challah and slice it almost all the way through, like a hot dog bun. Generously fill each slice with your ricotta mixture, then dip each slice on each side into the egg mixture.
  3. Place your French toast in your skillet and cook on each side for 3 minutes or so, until golden brown. Continue working until you’ve gone through all of your French toast (you can keep your finished French toast on a baking sheet in a 300 degrees F oven). Serve with plenty of maple syrup and a dusting of powdered sugar.

 

5 Responses

  1. whiskandshout says:

    This is such a gorgeous brunch- I totally DO deserve this, you have me convinced! I also love the orange juice in the filling and in the french toast itself- I can’t do brunch without coffee AND orange juice :) Pinning!

  2. Katrina says:

    haha, us Montrealers are big brunchers too!! And this fits the bill perfectly. Love the ricotta in there!

  3. thebrickkitchen says:

    French toast has to be my ultimate last meal (or last breakfast, maybe!) – so so good. I can never go past it in on a brunch menu – and love how you have filled yours with the orange ricotta mixture! You will have to visit Melbourne sometime to experience our cafe culture – very different again to New York – less bagels and pancake parlours, and more small, suburban cafes that pack out with lines out the door on weekends (and the coffee scene is HUGE). That said, I would LOVE to spend time eating out in New York – absolute dream city!

  4. […] it along with me, French toast forever! Crepes of Wrath Has actually the recipe for this stunning stuffed French […]

  5. […] it along with me, French toast forever! Crepes of Wrath Has actually the recipe for this stunning stuffed French […]

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