Maple Pear Ricotta Breakfast Toasts
Golden custardy toast meets maple pears and creamy ricotta for a cozy breakfast that is ready in 25 minutes.
Prep: 10 · Cook: 15 · Total: 25 · Serves: 4 · Difficulty: Easy · Rating: 4.8/5 (92 reviews)
INSPIRED BY
Inspired by slow Sunday breakfasts, French toast, and the simple pleasure of warm fruit with ricotta.
Story
Casey likes a breakfast that looks generous on the table but does not make the morning feel fussy. The pears soften in the same skillet as the toast, and the lemon ricotta keeps every bite bright. It is a good one for a sleepy Saturday when everyone can linger for a few extra minutes.
By Casey
Ingredients
- 1 cup whole-milk ricotta
- 1 teaspoon finely grated lemon zest
- 1 tablespoon maple syrup
- 2 large eggs
- 1/2 cup whole milk
- 1/2 teaspoon ground cinnamon
- 8 thick slices sourdough bread
- 2 ripe pears, thinly sliced
- 1 tablespoon unsalted butter
- 1 tablespoon maple syrup
- 2 tablespoons chopped walnuts
Instructions
- Stir the ricotta, lemon zest, and 1 tablespoon maple syrup in a small bowl until smooth.
- Whisk the eggs, milk, and cinnamon in a shallow dish wide enough for the bread.
- Melt the butter in a large skillet over medium heat, add the pears and remaining maple syrup, and cook for 4 minutes until glossy and tender.
- Dip each slice of bread in the custard for 10 seconds per side, letting the excess drip back into the dish.
- Cook the soaked bread in a lightly buttered skillet for 2 to 3 minutes per side until golden and set.
- Top the toast with lemon ricotta, warm pears, and walnuts, then serve right away.
Chef Tips
- Use day-old sourdough so the slices absorb custard without falling apart.
- A firm pear such as Bosc holds its shape best in the skillet.
- Keep finished toast warm on a rack in a 200 F oven while the remaining slices cook.
- Swap walnuts for toasted pecans if that is what you have on hand.
Cook's Notes
- **Bread:** Day-old sourdough gives the best custardy center.
- **Pears:** Cook them just until tender so they keep their shape.
- **Holding:** Keep finished slices on a rack in a low oven, not a flat plate.