Checkers Recipe: French Toast with Rosewater-Roasted Strawberries and Creamed Ricotta by Sarah Graham


25 Minutes, 4 Servings, 15 Ingredients

Ingredients for the Roasted Strawberries:

2 cups strawberries; roughly hulled and chopped

1 tsp. rosewater or vanilla extract

1 tbsp. maple syrup

For the French Toast:

  • 4 thick slices sourdough or white bread

2 eggs; whisked with a fork

½ cup milk

1 tsp. vanilla paste

2 tbsp. butter or coconut oil

For the Creamed Ricotta

½ cup ricotta

½ cup Greek or coconut yoghurt

1 tbsp. maple syrup

1 tsp. clementine or orange zest

To serve

Fresh baby basil

Extra maple syrup

Roughly chopped strawberries


Preheat the oven to 200 °C.

Add the strawberries, maple syrup and rosewater or vanilla to a shallow roasting dish and bake for 20 minutes, stirring halfway.

Meanwhile, add the eggs, milk and vanilla paste to a large shallow bowl and mix well. Add the slices of bread and leave them to soak well on both sides.

Heat the butter or oil in a large non-stick pan and fry the bread, 2 slices at a time, until golden on both sides (2-3 minutes per side), adding a little extra butter or oil if necessary.

Meanwhile, mix together the ricotta, yoghurt, maple syrup and zest, set aside.

Top the still-warm slices with creamed ricotta and strawberries before serving immediately with toppings of your choice.