for 8 pieces

Ricotta mixture

125 g	ricotta
½ parcel	bourbon vanilla sugar
1	organic lemon, use grated zest

French toast rolls

320 g	zopf bread, cut into 8 slices
4	apricots, cut into cubes
2 dl	milk
2	eggs
20 g	ground cane sugar

To fry

4 tbsp	clarified butter
50 g	ground cane sugar
1 tsp	cinnamon

Apricots

3	apricots, thinly sliced
1 tsp	ground cane sugar
2 tbsp	lemon juice

How it's done

Ricotta mixture

Place the ricotta, sugar and half of the lemon zest in a bowl, mix well.

French toast rolls

Using a rolling pin, roll out each slice of bread to approx. 4 mm thick and spread the ricotta mixture on top, leaving a border of approx. 1 cm. Spread the apricots on top, roll up tightly. Whisk the milk, eggs and sugar in a gratin dish. Place the bread rolls in the egg mixture, allow to absorb for approx. 2 mins., turning once.

To fry

Heat the clarified butter in a wide, non-stick frying pan. Drain the bread rolls well, fry over a medium heat for approx. 6 mins. all over until golden brown. In a deep bowl, mix the sugar and cinnamon with the remainder of the lemon zest, then toss the hot French toast rolls in the mixture.

Apricots

Mix the apricots, sugar and lemon juice. Serve the apricots with the French toast rolls.

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