Grilled Peach, Apricot and Sweet Ricotta Layered “Bread Pudding”

Sweet and zesty, the perfect breakfast treat or a delightful after-dinner dessert.

nutritional info

Nutritional Information

*Some ingredients used in the analysis do not provide potassium information, so the potassium mg per serving may be undervalued

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1/3 cup / 75 ml	Egg Creations Whole Eggs Original - Cracked Eggs
2 tsp / 5 ml	vanilla
1 tsp / 2.5 ml	cinnamon
1/2 cup / 125 ml	18% cream
1 cup / 250 ml	buttermilk
1/2 cup / 125 ml	sugar, divided
2	ripe peaches, halved and pitted
2	ripe apricots, halved and pitted
1 tbsp / 15 ml	vegetable oil
1	small loaf unsliced egg bread or brioche
1 cup / 250 ml	ricotta
1/4 cup / 85 g	chopped pecans
1/4 cup / 60 ml	honey or maple syrup

Mix Egg Creations Whole Eggs Original, vanilla, cinnamon, cream, buttermilk and 1/4 cup sugar.
Mix remaining sugar with ricotta and set aside.
Toss peach and apricot in oil and place on the grill at 350⁰F for approximately six minutes. Remove and keep warm under aluminum foil.
Place six 2-inch slices of bread on grill until lightly toasted on both sides. Dip each slice into egg mixture to absorb the liquid, then remove using a slotted turner while letting any excess drain.
Place back on the grill and cook until both sides are grilled. Remove and cut bread slices in half to make triangles.
Divide among plates and layer each serving with ricotta mixture. Finish off by garnishing with chopped pecans and a drizzle of honey.

Egg Creations make for the perfect camping trip essential because you can freeze the carton and use it as an icepack in your cooler.

This recipe was made with:

Real whole eggs, a touch of sea salt, and nothing more.

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Squeeze orange, lemon or lime juice and/or grated zest to brighten the flavour of scrambled eggs and reduce the need for salt.