Pain Perdu with Honey-Lemon Ricotta

Pain Perdu with Honey-Lemon Ricotta

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  • Each serving
  • 550 cal
  • 26g fat (14g sat)
  • 270mg chol
  • 680mg sodium
  • 54g carb
  • 3g fiber
  • 24g protein


  • 1 cup ricotta
  • 1 tablespoon honey
  • 2 teaspoons lemon juice
  • 1 teaspoon lemon zest
  • 4 eggs
  • 1 1/2 cups whole milk
  • 2 teaspoons vanilla extract
  • 1/8 teaspoon ground nutmeg
  • Pinch of salt
  • 8 (1-inch) slices day-old brioche, challah or French bread
  • 4 tablespoons unsalted butter
  • 1 pint strawberries - rinsed, hulled and halved


Combine ricotta, honey, lemon juice and zest in a small bowl and mix until smooth and creamy; set aside.

Whisk together eggs, milk, vanilla, nutmeg and salt; pour into a large, shallow pan. Soak bread in a single layer in the egg mixture, turning once. Let stand so that liquid is absorbed, about 5 minutes per side.

Melt 2 tablespoons butter in a large skillet over medium-high heat. Add 4 bread slices and cook until golden brown, 3 to 4 minutes per side; transfer to a warm platter. Repeat with remaining butter and bread.

Drizzle with honey and serve with the honey-lemon ricotta and strawberries.

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