French Toast with Ricotta, Strawberries and Blueberries

Serves: 2 | Prep Time: 10 mins | Cook Time: 10 mins


  • 4 slices Abbott’s Bakery® Country Grains bread
  • 3/4 cup skim milk or milk of choice
  • 2 eggs
  • 1 tsp vanilla bean paste
  • 80g extra smooth ricotta
  • 125g strawberries, hulled, sliced
  • 60g blueberries
  • 2 tbs maple syrup, optional
  • icing sugar for dusting, optional


  1. Whisk milk, eggs and vanilla in a large shallow bowl.
  2. Heat a large non stick frying pan over a medium heat.
  3. Place 2 slices of bread into egg mixture, pushing under liquid to absorb custard.
  4. Transfer to frying pan. Cook for 2-3 minutes or until golden. Turn and cook for a further 2 minutes or until golden and custard is cooked through.
  5. Place a slice of toast onto each serving plate. Top with ricotta and sliced strawberries. Drizzle with maple syrup and dust with icing sugar. Serve immediately.

Recipe and image kindly provided by Abbott’s Bakery.

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