Arthurs’ French Toast Recipe with Poached Peaches and Ricotta

Here is the recipe for Arthur’s famous Challah French Toast, along with the Poached Peaches and Ricotta variation, taken from their beautiful cookbook.

We love Arthur’s, and their cookbook is simply incredible! Beyond the recipes, this book is a true gem—filled with fascinating stories that pay tribute to the restaurant’s origins and culture. You can get your hands on this culinary treasure at Indigo or on Amazon.

This Challah French Toast recipe is the foundation of their success and one of the main reasons behind their legendary popularity in Montréal and beyond. It’s an incredibly rich, soft, and utterly decadent version. You could stop right there and serve it classic-style, or go all the way with the signature poached peaches and ricotta topping for the full Arthur’s experience!

Challah French Toast

(Serves 4)

Ingredients

• 8 thick slices (about 4 cm / 1½ in) day-old challah

• 3 large eggs

• 1 cup (250 ml) heavy cream (35%)

• 1½ cups (300 g) milk (preferably whole)

• ¼ cup (50 g) sugar

• 2 teaspoons pure vanilla extract

• 1 teaspoon ground cinnamon

• ⅛ teaspoon kosher salt or fine sea salt

• Clarified butter for cooking (or regular butter)

Method

The day before:
Arrange the challah slices in a single layer on a baking sheet, uncovered. Leave out overnight so the bread dries out slightly.

Day of:
When ready to cook, preheat the oven to 325°F (165°C).

In a large bowl, whisk together the eggs, sugar, vanilla, cinnamon, and salt until smooth and fully combined.

In a small saucepan, gently heat the cream and milk just until they reach room temperature (they should be warm, not hot).

Whisk the cream and milk mixture into the egg mixture.

Dip the challah slices into the custard, one at a time. Let each slice soak for a full minute on each side so the bread absorbs plenty of liquid.

Heat clarified butter in a cast-iron skillet over medium-high heat.
(If using regular butter, melt it gently in a saucepan until separated, being careful not to burn it. Pour into another bowl, let the milk solids settle, then transfer the yellow fat to the pan for cooking.)

Cook the soaked challah slices for 3 to 4 minutes per side, until deeply golden and crisp.

Finish cooking the French toast in the oven for an additional 5 minutes, just until puffed and fully cooked through.

French Toast with Poached Peaches and Ricotta

(Serves 4)

Ingredients

Poached Peaches

• 6 ripe peaches, peeled and cut into wedges

• 4 cups (950 ml) simple syrup

• 1 cinnamon stick

• 2 teaspoons vanilla extract

Whipped Ricotta

• 1 cup (238 g) ricotta

• 1½ cups (350 ml) heavy cream (35%), at room temperature

• ½ cup (100 g) sugar

• ½ teaspoon vanilla extract

Assembly

• 4 to 8 slices Challah French Toast (recipe above)

• Whipped Ricotta

• Poached Peaches

• Gingerbread Crunch with Cranberries and Five-Spice (store-bought or homemade)

• Medium-aged cheddar

Whipped Ricotta Method

In a bowl, mix the ricotta, sugar, and vanilla until well combined. Refrigerate for 6 hours or up to overnight, until the ricotta firms up.

Whip the heavy cream to stiff peaks.

Gently fold the chilled, sweetened ricotta into the whipped cream.

Refrigerate for 1 hour or until ready to serve.

Poached Peaches Method

Bring the simple syrup, water, cinnamon, and vanilla to a boil in a large pot.

Add the peaches and poach over low heat. The goal is to warm them through without softening or breaking them down. Simmer for 3 to 4 minutes.

Remove from the heat and let cool. Store the peaches in their syrup.

Assembly

Top the challah French toast slices with whipped ricotta.

Add a generous handful of poached peaches.

Sprinkle with crumbled gingerbread crunch.

Finish with a light grating of cheddar for a bold touch and a crack of freshly ground black pepper.

Photography by Arthurs