Sqirl Inspired French Toast

Updated: Mar 15

I had been trying to make brioche loaf with a mushroom head for a number of times but failed epically. Well, the show must go on. I decided to buy a brioche loaf from a local bakery which I love and trust. It didn't have that mushroom head, sadly, which Sqirl's toast is famous for, but that will do for now. If you are in L.A., head down to Sqirl; they have an amazing menu. You can check out their website here.

I actually stumbled a YouTube video by BuzzFeedVideo, Worth It series: $8 Toast Vs. $20 Toast. I was amazed by Sqirl's French Toast instantly. Probably love at 1st sight, at that very moment, I keep telling myself that I need to replicate or create one. What turns me on is that whipped, light and fluffy ricotta. Inside that curious head of mine, I know I need to experiment on that. Initially, I just used a hand mixer to whip my homemade ricotta, hoping that it will have the same result. It didn't. At that exact lightbulb moment, I know for a fact that I need to incorporate some liquid, so I just grab some milk, added to the ricotta and viola! Homemade whipped ricotta!

Sqirl is also famous for its house-made jams, which were used on their French toast. I just decided to simply use strawberries and blueberries compote with some mandarin oranges marmalade. Those are very quick and easy to make as compare to the jams, just follow the recipe below. I also garnish with a touch of fresh lime juice and zest to sorta bring the compote and marmalade back to life. Just in time to wish you lovely people of the USA a Happy July The 4th. Before I forget, be sure to ask your bakery to slice the brioche loaf into 1 inch thick slices. I hope you will give this recipe a try.

Ingredients:

(Serve 2)

  • Strawberry Compote:

  • Strawberries Preferably Organic Coarsely Diced, 100g

  • Granulated Sugar, 10g Adjust To Preference

  • Fresh Lemon Juice, 1 TSP

  • Blueberry Compote:

  • Blueberries Preferably Organic, 100g

  • Granulated Sugar, 10g Adjust To Preference

  • Fresh Lemon Juice, 1 TSP

  • Mandarin Orange Marmalade:

  • Mandarin Oranges Preferably Organic, 100g

  • Granulated Sugar, 20g Adjust To Preference

  • Pure Honey, 1 TBSP

  • French Toast:

  • Homemade Ricotta, 2 Heaped TBSP

  • Whole Milk, 1 TBSP + 1/2 Cup

  • All Spice Powder, Pinch

  • Fresh Lime Zest, Half + More For Garnishing

  • Egg, 1

  • Pure Vanilla Paste, 1/2 TSP

  • Brioche Bread, Two 1 Inch Thick Slices

  • Unsalted Butter, 2 TBSP

  • Fresh Lime Juice, Half

Equipment:

  • Sauce Pot

  • Food Processor / Blender

  • Cast Iron Skillet

  • Hand Mixer

Directions:

  1. Please visit my "How To Make Ricotta" page for the recipe.

  2. Prepare strawberry compote.

  3. In a sauce pot over medium heat, add strawberries and sugar.

  4. *It is best to taste the strawberries 1st before adding and adjusting the sugar.*

  5. Stir to dissolve the sugar and bring it up to a simmer.

  6. Turn the heat down to low and continue simmering for about 8 to 10 mins.

  7. Stir occasionally to prevent burning.

  8. The strawberries should become very marshy, soft and syrupy.

  9. Remove from heat and store in a sterilized mason jar.

  10. Keep in the fridge until ready to use.

  11. *It can be kept in the fridge for up to 7 days.*

  12. Prepare blueberry compote.

  13. In a sauce pot over medium heat, add blueberries and sugar.

  14. *It is best to taste the blueberries 1st before adding and adjusting the sugar.*

  15. Stir to dissolve the sugar and bring it up to a simmer.

  16. Turn the heat down to low and continue simmering for about 8 to 10 mins.

  17. Stir occasionally to prevent burning.

  18. The blueberries should become very marshy, soft and syrupy.

  19. Remove from heat and store in a sterilized mason jar.

  20. Keep in the fridge until ready to use.

  21. *It can be kept in the fridge for up to 7 days.*

  22. Prepare mandarin orange marmalade.

  23. In a sauce pot, add oranges and enuff water to submerge the oranges.

  24. Bring it up to a boil.

  25. Continue to boil for up to 2 mins.

  26. Cover and set aside overnight.

  27. The next day, drain off the water.

  28. Remove and discard the stems from the oranges.

  29. Coarsely slice the oranges. Discard any seeds and tough membrane.

  30. Transfer into a food processor and pulse a few times.

  31. *Do not pulse until smooth.*

  32. Add in sugar and give it another few more pulses.

  33. Transfer into a sauce pot over medium heat.

  34. Bring it up to a simmer. Turn the heat down to low.

  35. Add in honey, stir to combine well and continue simmering for another 3 mins.

  36. Stir occasionally to prevent burning.

  37. The marmalade should become very marshy, soft and syrupy.

  38. Remove from heat and store in a sterilized mason jar.

  39. Keep in the fridge until ready to use.

  40. *It can be kept in the fridge for up to 7 days.*

  41. Prepare French toast.

  42. In a large bowl, add ricotta and 1 TBSP of milk.

  43. Using a hand mixer, whisk the mixture until light and fluffy.

  44. *Do not over whisk. You have to adjust the amount of milk added to reach the consistency you desire, 1 TBSP of milk at a time.*

  45. Cover the whipped ricotta with cling film and set aside in the fridge until ready to use.

  46. In a sauce pot over medium-low heat, add the remaining 1/2 cup of milk, allspice and lime zest.

  47. Stir to combine well.

  48. *Do not bring it up to a boil.*

  49. As soon as you see bubbles start to form along the edges, remove from heat.

  50. In a bowl, add in the egg and lightly whisk.

  51. Temper the egg by adding a couple of TBSP of the milk mixture.

  52. Whisk to combine well.

  53. Gradually add in the remaining milk mixture while still whisking. Whisk, whisk, whisk.

  54. Soak the brioche slices into the batter.

  55. In a skillet over medium heat, add butter.

  56. As soon as the butter starts to melt, place in the bread slices.

  57. Cook until golden brown on both sides.

  58. Remove from heat and transfer onto a serving plate.

  59. Spread the whipped ricotta onto the bread.

  60. Spoon the marmalade, strawberry and blueberry compote over the ricotta.

  61. Lastly, garnish with some lime juice and zest.

  62. Serve immediately.

#sqirl #blueberries #strawberries #compote #ricotta #anythinginbetween #frenchtoast #indulgence

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