Ricotta-Stuffed French Toast for Two

• servings: Serves 2

Ingredients

Gather Your Ingredients

4 ounces (½ cup) whole-milk ricotta cheese

1 tablespoon confectioners' sugar, plus extra for dusting

½ teaspoon grated orange zest

4 slices hearty white sandwich bread, divided

¾ cup whole milk

1 large egg

1 teaspoon vanilla extract

¼ teaspoon table salt, divided

4 tablespoons unsalted butter, divided

3 tablespoons chopped salted pistachios

¼ cup honey

2 tablespoons sweet Marsala

¼ teaspoon ground cinnamon

Directions

1. Combine ricotta, sugar, and orange zest in bowl. Spread mixture evenly on 2 bread slices. Top with remaining bread slices, pressing down gently, to form 2 sandwiches.

2. Beat milk, egg, vanilla, and ⅛ teaspoon salt with fork in 8-inch square baking dish until combined. Soak sandwiches in milk mixture until saturated but not falling apart, about 20 seconds per side.

3. Melt 2 tablespoons butter in 12-inch nonstick skillet over medium heat. Using firm slotted spatula, pick up each sandwich, allow excess milk mixture to drip off, and place in skillet. Cook until deep golden brown on both sides, 3 to 5 minutes per side. Transfer French toast to individual plates. Wipe out skillet with paper towels.

4. Add pistachios, remaining ⅛ teaspoon salt, and remaining 2 tablespoons butter to now-empty skillet and cook over medium heat until pistachios are toasted, about 3 minutes. Stir in honey, Marsala, and cinnamon and bring to simmer. Spoon sauce evenly over French toast. Dust with extra sugar and serve immediately.