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Treat yourself to this rare breakfast gem: coffee-cardamom French toast pockets filled with ricotta and blackberries, drizzled with warm spiced maple.
Serves: 2
Prep Time: 15 mins
Cook Time: 10 mins
Total Time: 25 mins
For the French toast:
4 thick slices brioche or challah
2 large eggs
100ml whole milk
50ml strong brewed coffee (cooled slightly)
½ tsp ground cardamom
¼ tsp cinnamon
1 tbsp demerara sugar
Pinch of salt
Butter and neutral oil for frying
For the filling:
150g ricotta
1 tbsp runny honey
60g fresh blackberries (lightly mashed)
Zest of ½ lemon
For the syrup drizzle:
3 tbsp maple syrup
Pinch of ground cardamom
Splash of leftover coffee (optional)
Prepare the filling: In a small bowl, mix the ricotta, honey, mashed blackberries, and lemon zest. Set aside.
Make the custard: In a shallow dish, whisk together the eggs, milk, brewed coffee, cardamom, cinnamon, sugar, and salt.
Assemble the pockets: Take two brioche slices and carefully slice a pocket into the side of each, without cutting all the way through. Gently spoon the ricotta mixture inside each pocket, pressing slightly to seal.
Soak the bread: Dip both sides of each filled slice in the coffee-spice custard for about 30 seconds, allowing it to soak without getting soggy.
Cook: Heat a knob of butter and a splash of oil in a frying pan over medium heat. Fry the toast pockets for about 3-4 minutes per side, or until golden brown and crisp.
Make the drizzle: Warm the maple syrup with a pinch of cardamom and a splash of leftover coffee (if using), then pour over the hot toast just before serving.
Energy: 480 kcal
Protein: 14g
Fat: 26g
Carbohydrates: 45g
Sugars: 20g
Fibre: 2g
Salt: 0.4g
Like having dessert for breakfast — but with a hit of espresso and spice. I felt like I was on holiday in Istanbul and Paris at the same time!
The ingredients used in this recipe could also be used to create…
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