Ingredients
1 loaf brioche, cut into thick slices (1/2 inch)
1 cup whole milk or half-half
1 teaspoon vanilla extract
1 tablespoon granulated sugar
3 whole peaches, cut in halves and pits removed
1/4 cup Canola oil
1 cup ricotta cheese
1/2 teaspoon vanilla or almond extract
1/3 cup semi-sweet chocolate (mini if possible)
1 tablespoon granulated sugar
maple syrup, to taste
Instructions
- Heat grill to medium high heat
- In a bowl whisk together eggs, milk or half-half, sugar and vanilla extract. Transfer to a shallow dish.
- Dip brioche slices into egg mixture so they are well coated.
- Brush grill with butter. Grill brioche pieces for 1-2 minutes per side or until golden brown.
- Remove and place on heat-proof platter, keep warm.
- Brush peach halves with canola oil. Place the peaches cut side down on grill and cook for 1 minute or until grill marks appear.
- Turn peach over and grill for an additional minute and remove from grill.
- Place ricotta, powdered sugar, vanilla or almond extract in a bowl with mixer.
- Beat with mixer for 4 minutes or until creamy
- Fold in the chocolate chips with a spatula
- Serve the brioche French toast with grilled peaches.
- Drizzle brioche and peaches with warm maple syrup and top with a dollop of cannoli cream
