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French Toast with Orange Caramel & Ricotta

Preparation Time10 minutes
Cook Time20 minutes


  • 400ml milk
  • 4 eggs, lightly beaten
  • 4 tbs icing sugar, divided, plus extra for dusting
  • 8 thick slices of white bread
  • Unsalted butter, for frying
  • 350g ricotta
  • ¼ cup cream

Orange Caramel

  • ¾ cup caster sugar
  • 1 orange, zested & juiced
  • 1 tsp vanilla paste
  • 2 tbs cream


  • Preheat oven to 120°C Fan.
  • For the caramel, place the sugar in a heavy-based saucepan over a medium-high heat, once the sugar starts to dissolve, stir with a spoon and continue to cook until all the sugar has dissolved and turns to a smooth brown caramel. Remove from heat and carefully add the zest, juice, vanilla and cream and whisk to combine then set aside.
  • In a large bowl, whisk together milk, eggs and 2 tablespoons of icing sugar until well combined. Dip the bread slices into egg mixture and set aside on a tray to soak for a couple minutes.
  • Heat some butter on teppanyaki plate or large non-stick frying pan over medium-high heat, add two slices of bread and cook for 2 minutes a side until golden. Keep French toast warm in oven while you cook remaining slices.
  • Place the ricotta, cream, remaining icing sugar and vanilla in a food processor and blend until smooth. Serve slices of French toast drizzled with orange caramel, a generous scoop of ricotta, some orange zest and a final dusting of icing sugar.

Recipe, Food Styling and Photography by Karen McFarlane, foodlove.com.au

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