Lemon Ricotta French Toast with Wild BerriesPosted By Alex Chinien May 25 2011 · 2 comments · Home Cooking
I first encountered a version of this recipe at Trident which is an independent cafe & bookstore in Boston. Trident was named Best Neighborhood Restaurant, Back Bay by Boston Magazine and for good reason. Their version used thick sliced Challah bread which was stuffed with lemon ricotta filling while our creation on the left had the same filling sandwiched between two slices of cinnamon raisin bread. This is closer to a recipe posted on Always With Butter but we added wild berries. We used more then the recommended teaspoon of lemon zest in an effort to get a bold taste and came close to overdoing it. Overall it was great with or without maple syrup and was pretty easy to make.