first French toast adventure, Jannette had mentioned adding chai to drained ricotta, so that's what I did. I used the Tazo pre-made stuff because it has a really strong flavour. I also added some chai concentrate to the egg mixture. This sort of worked. There must be a lot of sugar in the chai because the bread got kind of burnt looking. It tasted fine, it just got really, really dark. One thing I learned is to stuff the bread with way more filling than you think it can handle. Really pack it in there. I used a cake decorator to get it in there. Whack it down on the counter when it seems full, then add some more filling. This was a really decadent breakfast that I will certainly make again.
Here's the recipe with approximate measurements:
Chai Ricotta French Toast
2 pieces raisin bread, sliced into 2-inch thickness
3/4 cup chai concentrate, divided
1 small tub of ricotta, well drained
2 tbsp icing sugar
1/2 cup sliced strawberries
1/2 cup sliced peaches
1/4 cup blueberries
2 tbsp sugar
Stir sugar and fruit together and set aside.
Stir together ricotta, icing sugar, and 1/2 cup of chai until well combined.
Cut a pocket into bread. Stick your fingers in to open it up, then add filling using a cake decorator.
Beat together eggs and remaining chai.
Dip both sides of bread in egg mixture for about 30 seconds.
Cook bread in an oiled skillet over medium to medium-high heat until well-browned on each side.
Serve topped with fruit, maple syrup, and whipped cream.
Pairs nicely with a cup of blueberry green tea.