The origins of French toast can be traced back to Roman times, where a similar dish was enjoyed avoiding waste. The concept of soaking bread in a mixture of eggs and milk before frying it has stood the test of time, evolving into the breakfast we cherish today. In medieval Europe, particularly in France, the dish was elevated with spices and served as a treat for special occasions, earning its name pain perdu, which means lost bread.
As French toast traveled through cultures, it adapted to local tastes becoming a canvas for creativity. Whether topped with fresh fruits, maple syrup, or even savory ingredients like cheese and herbs, it has found a place in the hearts and homes of families worldwide.
PREPARATION: 20 minutes – makes 4 servings
EQUIPMENT: 9” gourmet skillet, square griddle or 11” gourmet skillet, blender, flat dish for dipping bread
INGREDIENTS:
- 8 breakfast sausages, cooked.
- ½ cup Ricotta cheese
- 1 teaspoon of sugar
- ½ teaspoon vanilla extract
- 2 eggs
- ½ cup Amaretto
- 2 tablespoons unsalted butter
- 4 slices of desired fresh bread
- Cinnamon
- Powdered sugar
INSTRUCTIONS:
Cook breakfast sausage to the desired doneness in a 9-inch gourmet skillet and set aside.
In the mixing bowl, add the sugar and vanilla to the Ricotta cheese and mix well, set aside.
Break eggs into a food processor or blender and add Amaretto. Beat at a low speed until sufficiently combined. Pour the egg mixture into a shallow plate.
Place the bread slices on a cutting board covered with wax paper. Add a tablespoon of ricotta cheese mixture to the center of the bread and spread with the backside of the tablespoon.
Place two of the cooked breakfast sausage in the center of the bread and roll up or fold it in half and secure it with a toothpick.
Heat the griddle over medium-high heat 350 to 375°F and coat the griddle with a thin layer of unsalted butter.
NOTE: If you use an induction cooktop do not turn on the heat until the bread is soaked and ready to cook.
One at a time dip roll-ups into the egg mixture and coat both sides. Place the roll-ups on the preheated griddle and cook until the bottom is golden brown. Turn and brown the other side. Turn again so all three sides are golden brown.
TO SERVE:
Top with cinnamon and powdered sugar and serve with scrambled eggs, crispy bacon, and Amaretto or Maple Syrup