Pain perdu with vanilla ricotta and speedy berry compote

Method

1. 1. Place the strawberries and sugar in a small saucepan over a medium heat. Toss to evenly coat the fruit with the sugar, bring to the boil, once bubbles start to appear on the sides of the pan add the blueberries and orange juice and stir through. Simmer for 2-3 minutes until the
   berries have softened but not lost their shape, stir through the raspberries.
2. 2. In a large shallow dish, whisk together the eggs, milk and vanilla. Soak the bread in the
   mixture for 30 seconds each side.
3. 3. Heat a large pan with the oil over a medium heat and add the butter, place two pieces of the soaked bread in the pan at a time and cook for 3 minutes on each side until golden, repeat with remaining slices of bread.
4. 4. In a small bowl, mix together the ricotta, vanilla and icing sugar. When the French toast is
   cooked. Stack it on a plate, top with some ricotta, berries and sprinkle with the toasted
   hazelnuts and fresh mint leaves.

• Breakfast
• Breakfast
• toast
• Pain Perdu

Ingredients

• US
• METRIC

You'll Need