1 loaf Challah bread (or large brioche bread) cut into 3/4" thick slices.
olive oil for frying
For the batter:
5 extra-large eggs
1/3 cup milk
1/2 teaspoon pure almond extract
1 tablespoon honey
For the Filling:
1 - 15 ounce container of ricotta (drain for an hour or more if it looks wet)
1/4 cup confectioners sugar
1/2 teaspoon vanilla (or almond extract)
1 teaspoon orange zest
Mix the eggs, milk, almond extract, salt and honey in a bowl large enough to soak the bread slices in. Beat the eggs until they are a bit foamy. Then mix the ricotta, orange zest, sugar and vanilla (or almond extract if you want more almond flavor) until well blended.
First, make your tostata "sandwiches" by spreading the ricotta mixture between two slices, then set aside. Do this for as many slices of bread that are remaining. As a variation, you might add a few blueberries or slices strawberries in between the bread slices along with the ricotta.
Heat a large non stick pan over medium heat. Add light olive oil until it coats the bottom of the pan. As you fry your toast you might have to occasionally drizzle in more oil....
Coat your bread "sandwiches" with egg and place into the fry pan. You should be able to fit about 3 stuffed tostata in the pan at one time. Fry until the bottom is nicely browned, then use a non stick spatula to flip them over. Fry until the second side is browned then remove and place into a serving platter. Use a sheet of foil to keep the tostata warm while you finish cooking the remainder.
You might serve your tostata franchese with powdered sugar on top, drizzle with maple syrup, blueberry syrup or with honey. Some fresh berries or slices or Blood Orange or Cara Cara oranges on the side would also be delicious. I'd have a Virgin Mimosa with this breakfast... half seltzer, half orange juice.
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