sourdough bread dipped in an egg custard, cooked until golden, and topped with sweet ricotta cream & syrupy cherries
1 lb cherries, pitted + halved
¼ cup brown sugar
¼ cup water
½ cup (4oz) whole milk ricotta cheese
3 tbsp maple syrup (plus more for serving)
1 ¼ tsp pure vanilla extract
½ cup whole milk
4 large (½”) slices sourdough bread
2 tbsp butter, plus more for serving
Combine the cherries, brown sugar, water, and a pinch of salt in a small saucepan over medium heat. Bring to a boil. Lower the heat to medium-low and simmer for about 20 minutes, stirring often, until the cherries are thick and syrupy.
Combine the ricotta cheese, 1 tablespoon of maple syrup, and ¼ teaspoon of vanilla in a mixing bowl. Whisk until smooth and set aside.
Crack the eggs into another mixing bowl and beat well. Whisk in the milk, remaining 2 tablespoons of maple syrup, 1 teaspoon of vanilla, and a pinch of salt. Coat the sourdough bread in the egg custard and let soak, submerged, for 10 minutes.
Heat a griddle over medium heat. Once hot, add the butter and let melt, spreading it evenly across the surface. Place the soaked bread onto the griddle. Cook until golden brown on one side, about 2-3 minutes. Flip the bread and continue to cook until golden and fully cooked through, about 3-4 minutes longer. Keep a close eye on the bread and adjust the heat as needed so you don’t burn the toast.
Serve the french toast immediately with a pat of butter, warm maple syrup, the cooked cherries, and sweet ricotta cream over top.