Ingredients

1 Island Gold shell eggs, large

Island Gold shell eggs, large

2 tsp / 5 ml vanilla

vanilla

1 tsp / 2.5 ml cinnamon

cinnamon

1/2 cup / 125 ml 18% cream

18% cream

1 cup / 250 ml buttermilk

buttermilk

1/2 cup / 125 ml sugar, divided

sugar, divided

2 ripe peaches, halved and pitted

ripe peaches, halved and pitted

2 ripe apricots, halved and pitted

ripe apricots, halved and pitted

1 tbsp / 15 ml vegetable oil

vegetable oil

1 small loaf unsliced egg bread or brioche

small loaf unsliced egg bread or brioche

1 cup / 250 ml ricotta

ricotta

1/4 cup / 85 g chopped pecans

chopped pecans

1/4 cup / 60 ml honey or maple syrup

honey or maple syrup

Directions

1. Mix egg, vanilla, cinnamon, cream, buttermilk and 1/4 cup sugar.
2. Mix remaining sugar with ricotta and set aside.
3. Toss peach and apricot in oil and place on the grill at 350⁰F for approximately six minutes. Remove and keep warm under aluminum foil.
4. 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.
5. Place back on the grill and cook until both sides are grilled. Remove and cut bread slices in half to make triangles.
6. Divide among plates and layer each serving with ricotta mixture. Finish off by garnishing with chopped pecans and a drizzle of honey.