Brandied Cranherry Ricotta French Toast With Cinnamon Orange Syrup
|For cinnamon orange syrup|
|Water||1 1⁄2 Cup (24 tbs)|
|Sugar||2 Cup (32 tbs)|
|Fresh cranberries||24 Ounce (3 Cups)|
|Dry white wine||1⁄2 Cup (8 tbs)|
|Orange zest||2 Tablespoon|
|Fresh cranberries||1⁄2 Cup (8 tbs), chopped|
|Walnuts||1⁄2 Cup (8 tbs), chopped|
|Garam masala||1 Teaspoon|
|Ricotta cheese||2 Cup (32 tbs)|
|For bread preparation|
|French bread loaf||1 (Not Baguettes)|
|Eggs||6 , beaten|
|Heavy cream||1⁄2 Cup (8 tbs)|
|Orange juice||1⁄2 Cup (8 tbs)|
|Grated orange rind||1 Tablespoon|
|Grand marnier||1 Teaspoon (Or More)|
|Grated nutmeg||1⁄8 Teaspoon|
In a small saucepan bring the water and sugar to a boil.
Add the cranberries, wine, orange juice, orange zest and cinnamon stick and bring the mixture to a boil.
Reduce the heat and simmer for 15 minutes or until the cranberries are tender.
Remove and reserve the cinnamon stick.
Strain the mixture, reserving the liquid and placing the solids in a food processor.
Process for 1 minute and transfer to a saucepan with the reserved liquid and cinnamon stick.
Simmer for 15 minutes or until thickened.
Discard the cinnamon stick.
Keep the syrup warm.
In a non-stick skillet melt the butter and saute 1/2 cup of cranberries and the nuts until the nuts brown.
Add the brandy and flambe in the pan.
Add the garam masala and honey.
Stir in the ricotta.
Remove the pan from heat and set the filling aside.
Slice the bread diagonally every 2 inches.
Make a cut in the center top of each piece to create a pocket.
Fill each pocket with cheese mixture, then firmly press the pockets closed.
In a large bowl mix together the eggs, cream, orange juice, cinnamon, orange rind, Grand Marnier and nutmeg.
Submerge each stuffed bread slice in the mixture for 20 to 30 seconds, until a good amount of the mixture is absorbed.
Saute the bread on a hot griddle, turning to cook each side until golden brown.