High-Protein Lemon Ricotta French Toast for Baby-Led Weaning
This High-Protein Lemon Ricotta French Toast is perfect for baby-led weaning, but also perfectly
acceptable for adults! Thick multigrain bread is coated in a lemon-ricotta batter and grilled to perfection in this tasty breakfast.
acceptable for adults! Thick multigrain bread is coated in a lemon-ricotta batter and grilled to perfection in this tasty breakfast.
Servings: 4 people
Calories: 574kcal
Equipment
- Serrated bread knife or chef's knife
- Medium mixing bowl
- Spoon (for scooping ricotta)
- 1/2 cup measure
- Teaspoon
- Microplane
- Whisk
- Large griddle or skillet
Ingredients
- 3 eggs
- 1/2 cup whole milk ricotta
- 1 teaspoon vanilla extract or vanilla bean paste
- 2 teaspoons fresh lemon juice
- 1 teaspoon lemon zest
- 1 loaf whole unsliced multi- or whole grain bread You'll want to get about 8 slices out of it.
- 2 tablespoons butter
Instructions
- Place griddle or large pan on the stove and begin heating over medium heat.
- In a medium mixing bowl, whisk together the eggs, ricotta, vanilla, lemon juice and lemon zest to make the batter.
- Place butter on preheated skillet and let melt.
- Once butter is melted and evenly spread over your cooking vessel, begin dipping bread slices in the batter and placing on the skillet.
- Cook for a few minutes – or until the bottom of the bread becomes golden-brown and the egg is set – before flipping and cooking the other side.
- Serve immediately with your desired topping.
Notes
- DISH DENSITY: Medium
- Using whole or multigrain bread makes a nutritional world of a difference when making this French toast.
- The extra protein from the ricotta gives this French toast sticking power.
- This recipe is baby-led weaning friendly, just omit the syrup!
Nutrition
Calories: 574kcal | Carbohydrates: 72g | Protein: 30g | Fat: 19g | Saturated Fat: 8g | Cholesterol: 153mg | Sodium: 803mg | Potassium: 499mg | Fiber: 12g | Sugar: 10g | Vitamin A: 490IU | Vitamin C: 2mg | Calcium: 264mg | Iron: 5mg