This French Toast with Ricotta and Mandarin Compote is the ultimate breakfast treat, featuring fluffy French toast topped with creamy ricotta and a zesty, cinnamon-spiced mandarin compote that will brighten up any morning.
There’s nothing like sinking your fork into a fluffy slice of French toast drizzled with warm, fruity goodness. This recipe transforms a simple breakfast into an indulgent treat, layering smooth ricotta and homemade mandarin compote atop golden slices of French toast.
Whether you’re searching for a new French toast recipe, a unique mandarin compote idea, or a brunch dish to impress your guests, this recipe is easy, versatile and delicious.
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Why you’ll Love this French Toast with Ricotta and Mandarin Compote Recipe
- Simple ingredients. With just a few staple ingredients and some mandarins, this recipe proves that a delicious dish doesn’t have to be complicated.
- Versatile. Whether you serve it as breakfast, brunch or even dessert, this French Toast with Ricotta and Mandarin Compote is a treat for any time of day!
- Make-ahead friendly. The mandarin compote can be made ahead of time and stored in the fridge for up to a week, making it easy to whip up the French toast in the morning without feeling rushed.
- Customisable. Don’t like mandarins? You can easily switch out the mandarin compote for other seasonal fruit compotes like apples, berries or peaches.
- Brunch Showstopper. Whether you’re treating yourself or hosting a brunch, this dish is sure to impress!
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What is French Toast?
French toast, also known as pain perdu (meaning ‘lost bread’), gypsy toast, poor knights of Windsor, French fry bread and eggy bread, is a classic breakfast dish made by soaking slices of bread in a custard mixture of eggs and milk, and then frying them until golden with crispy edges and soft, tender centre. It can be sweet or savoury, and it’s a fantastic way to use up stale bread, transforming it into something warm and comforting. The dish has roots in many cuisines and cultures, showcasing its universal appeal and deliciousness.
With variations of the breakfast dish appearing across France, Italy and England as early as the 5th century, the name we know today was actually a grammatical error. The story goes that in 1724, an American innkeeper called Joseph French, thinking he had invented the dish, named it after himself but forgot the apostrophe s, and inadvertently named it after the country instead of himself!
Whatever you call it, and however you serve it, French toast is a breakfast treat.
What is Compote?
Also known as stewed fruit or refrigerator jam, fruit compotes are a cooked, chunky fruit sauce. They’re made by mixing fruit, sugar or honey, and some lemon juice or water over heat until the fruit starts to break down and the liquid becomes syrupy.
Compotes differ from jam in their texture and longevity. As they contain no added pectin and only a few tablespoons of sugar, compotes are thinner and runnier than jams. They also keep in the fridge for only a week or so, as they’re not designed for preserving and storing but for eating quickly.
French Toast with Ricotta and Mandarin Compote Recipe Ingredients
Here’s what you’ll need to make this creamy and zesty brunch recipe:
- For the mandarin compote: Fresh citrus juice (blood orange, orange, mandarin), sugar and cinnamon make a thick syrup for the mandarin segments. Do not use lemon or lime for this recipe as they create a too-sour syrup.
- For the whipped ricotta: Make sure to get good quality ricotta from the deli, or pre-packaged ricotta that’s sold in the fashella baskets. Don’t use ricotta from a tub for this recipe as it’s higher water content and loose structure doesn’t lend itself to whipping. A little honey and a bit of cinnamon and you’ve got a creamy ricotta topping!
- For the French toast. The bread, even stale and dunked in eggs and milk, is still the star of this French Toast with Ricotta and Mandarin Compote recipe. Think good quality white bread, like brioche, vienna, pane di casa or even challah. Avoid rye breads, sourdoughs and seeded breads as their stronger flavours and textures change the overall flavour of the French toast. A splash of vanilla and a dash of cinnamon to add flavour and depth, and some butter to fry the bread is all you need.
Find the exact quantities in the recipe card below.
How to Make this French Toast with Ricotta and Mandarin Compote Recipe
- Make the Mandarin Compote. Start by juicing your citrus, then combine the juice, sugar and cinnamon in a small saucepan over medium heat. Bring it to a gentle boil, then add the mandarin segments. Simmer until the mixture thickens and the fruit just begins to break down into a syrupy compote.
- Whip the Ricotta. To a food processor* bowl, add the ricotta, honey and cinnamon. Process until smooth and creamy.
- Cook the French Toast. In a wide bowl, whisk together the eggs, cinnamon, vanilla and milk. Melt butter in a frying pan before dipping each slice of bread into the egg mixture and transferring it to the frying pan. Cook until golden brown and the egg mixture is set, about 2-3 minutes per side.
If you like a really custard-y centre in your French toast, soak the bread in the eggy mixture for a few more seconds on each side, or dip it twice. If you do, keep an eye on the cook time as the centre will remain very soft even when cooked through.
How to Serve this French Toast with Ricotta and Mandarin Compote
Serve your French toast hot, topped with a generous dollop of ricotta and a spoonful of warm mandarin compote. For an added touch, you can dust it with powdered sugar or garnish with fresh mint. Pair it with scrambled eggs or crispy bacon for a savoury contrast, or serve with a side of fresh fruit for a light, refreshing bite.
Storage and Leftovers
If you find yourself with leftovers (though it’s hard to believe!), store the French toast in an airtight container in the fridge for 2 days. The Mandarin Compote can be stored in the fridge where it will keep for 4-5 days. Reheat the toast in a toaster or oven for the best results, and warm the compote on the stovetop before serving. The whipped ricotta is best served on the day it’s made.
Recipe FAQs
What type of bread is best for French toast?
Thicker-cut bread is best, think brioche, vienna, pane di casa or even challah. Avoid rye breads, sourdoughs and seeded breads as their stronger flavours and textures change the overall flavour of the French toast. But you can choose your favourite bread as long as it can hold up well during the soaking and frying.
Is French toast suitable for freezing?
Yes, you can freeze cooked French toast slices. Just layer them with parchment paper in an airtight container, and they should keep for 1 month. Reheat directly from frozen in the toaster or oven.
Can I use different fruits for the compote?
Absolutely! Feel free to experiment with other fruits such as berries, apples or peaches, adjusting the sugar and spices as needed.
Can I make the compote ahead of time?
Yes, the compote can be made ahead of time and stored in the fridge. Just warm it up when you’re ready to serve.
What if I don’t have a food processor for the whipped ricotta?
You can use a hand mixer with the beaters or whisk attachment.
Love brunch? Try these recipes too:
- Piperade Basquaise
- Pumpkin Scones
- Asparagus Tart
- Baked Ricotta with Aleppo Chilli and Mint
- Feijoa and Walnut Streusel Muffins
- Pancake Spaghetti with Strawberries and Lemon Glaze
With this French Toast with Ricotta and Mandarin Compote recipe, you’re sure to turn an ordinary breakfast into a delightful experience. Enjoy every delicious bite and feel free to share your variations on this delightful dish!
Have you made this French Toast with Ricotta and Mandarin Compote yet? Be sure to leave a comment and let me know. Or take a pic and tag me over on Instagram, I love seeing what you guys are making from the blog!
Recipe
French Toast with Ricotta and Mandarin Compote
Ingredients
For the Mandarin Compote
- ½ cup blood orange juice, or orange or mandarin juice
- 1-2 tablespoons sugar, depending on the tartness of the citrus used
- ½ teaspoon cinnamon
- 4 mandarins
For the Whipped Ricotta
- 200 g ricotta, from the deli, not a tub
- 1 teaspoon cinnamon
- 1 teaspoon honey
For the French Toast
- 2 eggs
- 1 teaspoon cinnamon
- ½ teaspoon vanilla paste, or extract
- ½ cup milk
- 6 slices of bread, see notes for type of bread
Instructions
For the Mandarin Compote
- Juice your citrus until you have ½ cup of fresh juice. (I used blood oranges because they’re in season, I had them on hand. Orange juice and mandarin juice would work just as well though, so use what you have or can get.)
- Pour the juice into a small saucepan. Taste the juice and add 2 tablespoons granulated sugar if it’s tart, and 1 tablespoon sugar if the juice is sweet. Add the cinnamon and stir over high heat until the liquid starts to boil.
- Let the juice simmer for 5 minutes as you peel, segment the mandarins, and remove as much of the pith as possible (the pith makes the compote bitter). Lower the heat to medium and add the mandarin segments to the juice and stir to coat. Cook for another 5-7 minutes or until the mandarin segments start to collapse but keep their shape.
- Pour the mandarin compote and any juices (the syrup will thicken even more once cooled) into a small serving bowl and set aside to cool until ready to serve.
For the Whipped Ricotta
- Crumble the ricotta into the bowl of a food processor*, then add the honey and cinnamon. Process until creamy and smooth, about 1 minute.
- Transfer to a small serving dish, adding an extra drizzle of honey over the top, if you like. Set aside at room temperature while you make the French toast. Or store it in the fridge if you make it in advance, but make sure to bring it back to room temperature before serving.
For the French Toast
- In a wide bowl, vigorously whisk together the eggs, cinnamon and vanilla paste (or essence). Add in the milk and whisk again until combined.
- Melt some butter in a frying pan over medium heat. When melted and starting to bubble, dip 1 slice of bread into the egg mixture, flipping the bread and coating both sides. Place the bread in the pan and repeat with a second piece of dipped bread – don’t overcrowd the pan!
- Cook for 2-3 minutes, or until the eggy mixture is set and the bread is a light golden brown. Flip the bread and cook for another 2-3 minutes on the other side. Transfer the cooked French toast to a serving plate and repeat, using the rest of the bread and egg mixture.
- To serve, place two pieces of French toast onto a plate, add a scoop of whipped ricotta, and spoon over some mandarin compote and enjoy!
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Notes
- Leftover Mandarin Compote can be stored tightly sealed in the fridge for 4-5 days.
- If you don’t have a food processor to make the whipped ricotta, you can use a hand mixer with the beaters or whisk attachment.
